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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. For a step-by-step guide, see our How-To.

pierogis with sauce

Photography: Simon Brown

Source: Martha Stewart Living, April 2010


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

For the Brown Butter (makes 1 cup)

  • 2 sticks unsalted butter


  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. 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.

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