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.
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
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.