Pierogi Filling: Potato
Creamy, comforting potato pierogi filling made with russet potatoes, butter, and American cheese—simple, traditional, and perfect for sealing inside tender pierogi dough.
- Prep Time: 20 minutes
- Refrigerator: 8 hours
- Cook Time: 20 minutes
- Total Time: 8 hours 40 minutes
- Method: Stovetop
Ingredients
Units
Scale
- 3 pounds russet potatoes, peeled
- 6 tablespoons unsalted butter
- 8 slices American cheese
- 4 tablespoons milk (whole or 2%)
- 1 teaspoon kosher salt (or to taste)
- Optional: 1 medium onion, finely diced and sautéed in butter
Instructions
- Peel the potatoes and cut them into roughly 1-inch cubes so they cook evenly. Place in a large pot, cover with cold water, and bring to a boil. Cook until fork-tender, about 15–20 minutes.
- Drain the potatoes thoroughly, letting them sit in the colander for at least 5 minutes. Return the potatoes to the warm pot.
- While the potatoes are still warm, add the butter and broken-up American cheese slices. Begin mashing with an electric mixer, add the milk one tablespoon at a time, if needed, until the mixture is smooth and creamy and the cheese is fully melted. The mixture should be very stiff, but still mixable, so you may not need all four tablespoons.
- Season with salt to taste.
- Optional: Stir in sautéed onions for extra depth of flavor.
- Place the filling in a suitable bowl, cover it, and refrigerate it overnight before using it in pierogi.
Notes
- Refrigerating for at least 8 hours is essential. Warm filling will soften the dough and make the pierogi harder to seal.
Find it online: https://foodienoise.com/potato-pierogi-filling/