If you’re ready to indulge in a comfort food classic that’ll warm your heart and delight your taste buds, this Creamy Potato and Cheese Pierogi Recipe is exactly what you need. These little pockets of joy are stuffed with a luscious blend of buttery mashed potatoes and gooey mozzarella cheese, wrapped in a tender, pillowy dough that’s perfectly soft yet sturdy enough to hold all that creamy goodness. Whether you’re a seasoned pierogi lover or trying them for the first time, this recipe promises a satisfying, homemade experience that’s just bursting with flavor and creamy texture from the first bite.
Ingredients You’ll Need
Don’t let the ingredient list intimidate you—each element in this Creamy Potato and Cheese Pierogi Recipe plays an essential role. From the Russet potatoes that bring a fluffy base to the mozzarella that adds melty richness, every ingredient contributes to the dish’s inviting taste, texture, and beautiful golden color after cooking.
- Russet Potatoes (2 Pounds, peeled and rinsed): Use starchy potatoes for a fluffy, creamy filling that holds perfectly inside the dough.
- Salt (1 teaspoon for potatoes, 1 teaspoon for dough): Enhances overall flavor and seasons both the filling and dough evenly.
- Butter (4 ounces, melted): Adds a rich, velvety smoothness to the potato filling and contributes to the dough’s tenderness.
- Mozzarella Cheese (1 cup, shredded): Brings a subtle stretchiness, balancing the creamy potatoes with mild, comforting cheese flavor.
- Warm Water (1 cup): Hydrates the dough for a pliable, easy-to-roll texture.
- Heavy Cream (¼ cup): Makes the filling extra luscious and smooth, giving that creamy mouthfeel you crave.
- Sour Cream (2 tablespoons in dough + extra for serving): Adds a gentle tang in the dough and is perfect as a cooling sauce when serving.
- Vegetable Oil (3 tablespoons): Helps create a soft dough that cooks to a light golden finish without stickiness.
- Large Egg (1): Binds the dough ingredients together for elasticity and moisture.
- All Purpose Flour (4 cups): The backbone of the dough, providing structure and creating the perfect chewy but tender wrapper around your filling.
How to Make Creamy Potato and Cheese Pierogi Recipe
Step 1: Prepare the Potato and Cheese Filling
Start by boiling the peeled and rinsed Russet potatoes until they’re tender and perfect for mashing. This step sets the stage for the creamy filling. Once cooked, drain and mash the potatoes smoothly, then mix in melted butter, shredded mozzarella, heavy cream, sour cream, and salt. Let the mixture cool slightly to make it easier to handle when filling the dough later.
Step 2: Make the Dough
In a large bowl, combine the all-purpose flour and salt. Whisk together the warm water, vegetable oil, sour cream, and egg until well blended, then slowly pour it into the flour mixture. Stir it together until it forms a sticky dough. Knead the dough on a floured surface until it’s smooth, elastic, and easy to roll out without cracking.
Step 3: Assemble the Pierogi
Roll the dough out into a thin sheet on a floured surface. Using a round cutter or glass, cut out circles approximately 3 inches in diameter. Place a spoonful of the creamy potato and cheese filling in the center of each dough circle. Fold the dough over to create a half-moon shape and pinch the edges firmly to seal, ensuring the filling won’t leak during cooking.
Step 4: Cook the Pierogi
Bring a large pot of salted water to a gentle boil. Carefully drop the pierogi into the water in batches, cooking them until they float to the top, typically about 3 to 4 minutes. Remove with a slotted spoon and transfer to a warm plate. For an extra golden touch and added texture, you can fry the boiled pierogi in a little butter until crisp and slightly browned on the outside.
How to Serve Creamy Potato and Cheese Pierogi Recipe
Garnishes
The classic way to finish off your Creamy Potato and Cheese Pierogi Recipe is with a dollop of sour cream and a sprinkle of sliced green onions. The tanginess of the sour cream cuts through the richness of the filling, while the fresh, mild onion adds a lovely crisp flavor. Melted butter drizzled on top elevates the dish with an irresistible sheen and aroma.
Side Dishes
Pierogi are fantastic as the centerpiece or alongside vibrant sides like sautéed mushrooms, caramelized onions, or a bright cucumber salad. A simple green vegetable or steamed broccoli can also balance the richness of the creamy filling and keep the meal feeling fresh and wholesome.
Creative Ways to Present
Try serving your pierogi sprinkled with crispy bacon bits or grated Parmesan for an indulgent twist. For a festive touch, drizzle some browned sage butter over the pierogi and garnish with toasted walnuts. You can even turn them into mini pierogi sliders with a piece of sauerkraut and a dollop of mustard for a fun party appetizer.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store cooked pierogi in an airtight container in the refrigerator for up to 3 days. They keep their shape and wonderful creamy texture well, so reheating them won’t compromise the delicious filling you worked so hard to make!
Freezing
This Creamy Potato and Cheese Pierogi Recipe also freezes beautifully. Arrange uncooked pierogi in a single layer on a baking sheet lined with parchment paper and freeze until solid. Transfer to freezer bags, and they’ll keep for up to 2 months. When you’re ready, cook them straight from the freezer—you just need a little extra time in boiling water.
Reheating
To reheat, pan-fry leftover pierogi in a bit of butter until warmed through and golden on the outside, or gently simmer them in boiling water for a few minutes. Avoid microwaving if possible, as that can make the dough tough and less enjoyable.
FAQs
What type of potatoes work best for this Creamy Potato and Cheese Pierogi Recipe?
Russet potatoes are ideal because their starchy texture creates a fluffy, creamy filling that binds well with cheese and cream without becoming gummy.
Can I use a different cheese if I don’t have mozzarella?
Absolutely! Cheeses like cheddar, farmer’s cheese, or even a mild Gouda work wonderfully depending on your taste preference. Just make sure it melts well to complement the creamy potatoes.
Is it possible to make the dough ahead of time?
Yes! You can prepare the dough the night before, wrap it tightly in plastic wrap, and refrigerate it. Let it come to room temperature before rolling out to make assembly easier.
How can I tell when pierogi are cooked properly?
They are done when they float to the surface of the boiling water and stay there for about 1 to 2 minutes. This means the dough is fully cooked and the filling is warm throughout.
Can I freeze pierogi after cooking?
While freezing raw pierogi is best for maintaining texture, you can freeze cooked pierogi as well. Arrange them in a single layer on a tray to freeze before bagging, and reheat gently to avoid losing their softness.
Final Thoughts
You’re now equipped to create your own batch of mouthwatering, soul-soothing Creamy Potato and Cheese Pierogi Recipe that promises comfort in every bite. Whether it’s a cozy family dinner or a festive gathering, these pierogi are sure to impress and satisfy. So grab those potatoes, get rolling, and enjoy the incredible journey of homemade pierogi that tastes like a warm hug from the inside out!
