• 195 Ratings

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.

Advertisement

Ingredients

Ingredient Checklist
For the Potato Filling
For the Brown Butter (makes 1 cup)

Directions

Instructions Checklist
  • 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).

    Advertisement
  • 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.

Reviews

195 Ratings
  • 5 star values: 46
  • 4 star values: 41
  • 3 star values: 60
  • 2 star values: 33
  • 1 star values: 15