Loaded Mashed Potato Pierogies Recipe

Move over baked potato bar and make room for this Pierogi Bar!  If you want to impress some folks at your next tailgate, then this recipe is it!

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The trick to making super tasty pierogis is in the mashed potatoes.  Make sure they’re seasoned and make sure they are loaded with fat, i.e. butter, sour cream and extra virgin olive oil.

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If you have time to make the dough it’s definitely worth it, however I know how hectic it can be when you’re in a time crunch so simply head over to your frozen food aisle and pick up some frozen pre-made cheddar and mashed potato pierogis.  After that, it’s as easy as boiling them in some water until they float.


Just like a baked potato you can load these up with chili, crispy bacon, shredded cheese and green onions!


Pin the big pic below to make it later at your next tailgate.


Loaded Mashed Potato Pierogies
Step up your tailgate with this awesome Loaded Mashed Potato Pierogies Recipe idea that will be sure to get your crowd talking!
For the Dough:
  • 6 cups of all-purpose flour + more for dusting
  • 1 teaspoon of kosher salt
  • ¾ cup of soft unsalted butter
  • 1 cup of cold water
For the Filling:
  • 3 pounds of peeled and boiled russet potatoes until soft
  • 3 ounces of soft unsalted butter
  • ½ cup of sour cream
  • ¼ cup of extra virgin olive oil
  • Kosher salt and fresh cracked pepper to taste
For the Substitute:
  • 24 pre-made frozen cheddar and mashed potato pierogis
For the Toppings:
  • Two 15 ounce cans of heated Wolf® Brand Chili with Beans
  • 2 cup of shredded Cheddar cheese
  • 1 cup of cooked choped crisp bacon
  • 1 cup of sliced green onions
  1. Dough: Add all the ingredients to a food processor and pulse until it forms a dough ball. Wrap in plastic and chill for 45 minutes.
  2. Filling: Once the potatoes are cooked, mash them together with the butter, sour cream olive, oil, salt and pepper and chill until completely cool.
  3. To Make: Roll out the cooled dough on a clean floured surface until it is about ⅛” thick and using a large circle mold, cut out 30 rounds and discard the remaining dough.
  4. Place 1 to 2 tablespoons of chilled mashed potatoes into the center of the cut circle dough and dab some water around the outside of the round and fold over and pinch. Repeat until the dough rounds are stuffed.
  5. To Cook: Cook the pierogis (pre-made frozen or homemade) in a large pot of boiling salted water until they have floated for 2 to 3 minutes.
  6. To Serve: Top off the cooked pierogis with Wolf® Chili, shredded cheese, crisp bacon and sliced green onions.

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