Pierogi with Potato Filling and Brown Butter Recipe

8

Ingredients

Basic Pierogi
2 sticks unsalted butter
5 pounds (about 12 medium) peeled and quartered Yukon gold potatoes
Coarse salt and freshly ground pepper
8 ounces room-temperature cream cheese
4 tablespoons melted unsalted butter

Preparation

Step 1

Make It Now

Make-Ahead Appetizers

Directions

Make potato filling:

Place potatoes in a large pot, and cover with cold water. Season with salt. Bring to a boil; cook until fork-tender, 8 to 9 minutes. Drain; pass through a ricer. Stir in cream cheese and butter. Season with salt and pepper. For each pierogi, form filling into a 1 1/2-inch oval (about 1 tablespoon plus 2 teaspoons).

Make brown butter:

Melt butter in a small saucepan over medium heat, swirling occasionally, until dark golden brown, 8 to 10 minutes. Makes 1 cup.

Beet Green Pierogi with Mixed Summer Beets, Brown Butter Sauce, and Ricotta Salata

directions