Pierogi with Potato Filling and Brown Butter


Martha’s Mom, Big Martha, made these pierogi regularly—so naturally, this recipe is one of our founder's favorites. A smooth, malleable dumpling dough encases a filling of steamed or boiled potatoes mashed with butter and cream cheese. Forming these vegetarian dumplings is a fun project—but not as fun as eating them with a simple topping of brown butter. As Martha says, you don't need to eat all the butter, but it does stop the pierogies from sticking together.


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.

    pierogis with sauce
    Simon Brown
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