Step up your tailgate with this awesome Loaded Mashed Potato Pierogies Recipe idea that will be sure to get your crowd talking!
Servings: 4
Prep Time: 20 minutesminutes
Cook Time: 3 minutesminutes
Chill for: 45 minutesminutes
Total Time: 1 hourhour8 minutesminutes
Ingredients
For the Dough:
6cupsof all-purpose flour + more for dusting
1teaspoonof kosher salt
¾cupof soft unsalted butter
1cupof cold water
For the Filling:
3poundsof peeled and boiled russet potatoes until soft
3ouncesof soft unsalted butter
1/2cupof sour cream
¼cupof extra virgin olive oil
Kosher salt and fresh cracked pepper to taste
For the Substitute:
24pre-made frozen cheddar and mashed potato pierogis
For the Toppings:
Two 15 ounce cans of heated Wolf® Brand Chili with Beans
2cupof shredded Cheddar cheese
1cupof cooked choped crisp bacon
1cupof sliced green onions
Instructions
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.
Filling: Once the potatoes are cooked, mash them together with the butter, sour cream olive, oil, salt and pepper and chill until completely cool.
To Make: Roll out the cooled dough on a clean floured surface until it is about 1/8” thick and using a large circle mold, cut out 30 rounds and discard the remaining dough.
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.
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.
To Serve: Top off the cooked pierogis with Wolf® Chili, shredded cheese, crisp bacon and sliced green onions.