Hearty potato pierogi are made creamy with the natural buttery flavor of Yukon golds and a drizzle of nutty brown butter.
Martha Stewart Living, April 2010
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For the Brown 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
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.