No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Pierogi with Potato Filling and Brown Butter

Hearty potato pierogi are made creamy with the natural buttery flavor of Yukon golds and a drizzle of nutty brown butter.

advertisement

advertisement

Ingredients

For the Brown Butter

  • 2 sticks unsalted butter

For the Potato Filling

  • 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

Directions

  1. Step 1

    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).

  2. Step 2

    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.

Source
Martha Stewart Living, April 2010

advertisement

advertisement