Roasted Garlic Potato Cheddar Pierogi with Rosemary Butter
Prep time: PT30M
Cook time: PT15M
Total time: PT45M
Rating
4.51 stars (73 reviews)
Ingredients
2 cups all-purpose flour
1 teaspoon kosher salt
2 tablespoons melted salted butter
1 cup plain full fat greek yogurt
1 large egg
2 cups leftover roasted garlic mashed potatoes
1 cup shredded sharp cheddar cheese
6 thick cut slices bacon chopped
1 stick (8 tablespoons) salted butter
1-2 cloves garlic, chopped
1 tablespoon chopped fresh rosemary
shredded cheddar cheese and yogurt, for serving
Steps
1. To make the dough. In a medium bowl, combine the flour, salt, butter, yogurt, and egg, and mix until combined. Knead the dough for 2-3 minutes. Cover and let sit 20 minutes.2. In a bowl, mix the potatoes with the cheddar cheese. 3. Roll the dough out onto a floured surface to 1/8 inch thickness. Using a biscuit cutter, cut out 3-inch circles. Spoon 2 teaspoons of the mashed potatoes into the center of each round. Brush the edges with water and fold half of the dough over the filling to enclose it. Press down the edges to seal. At this point, the pierogi can be flash-frozen on a baking sheet for 30 minutes, then transferred to a freezer bag and frozen for up to 3 months. 4. When ready to cook, bring a large pot of salted water to a boil. Boil the pierogi in batches for 2-3 minutes, or until they float, then drain.5. To make the butter sauce, cook the bacon in a large skillet over medium heat until crisp. Drain. Wipe the skillet clean, then set back over medium-high heat add the butter and and cook 2-3 minutes, until the butter is browned. Stir in the garlic and rosemary. Remove from the heat.6. Drop the pierogi into the sauce, gently tossing to combine. Spoon the pierogi and sauce onto plates. Top with cheddar and bacon. EAT!
Nutitrion
Serving Size: 1 serving
Calories: 460 kcal
Reviews
Rose on 2025-01-17 (5 stars): We LOVE thee in my house. I always end up doing a double batch so we have a good freezer stock. Fun fact: if you use the entire pot of the garlic mashed potatoes, you can make 99 pierogis. (I had to make 4 batches of the dough).
D L on 2023-02-01 (4 stars): This recipe is a great starting point. I have two main corrections. The cook time is way off as making, rolling, and forming took a very long time and I find 45 total to be a far underestimate. Also, 2 cups of flour for that amount of liquid was far too little. I found myself adding almost a full additional cup of flour to create a dough consistency. The flavor combination of rosemary, potato, and bacon is unmatched and I was very happy to see something like this. Thank you for sharing the recipe!
Anna on 2022-02-26 (5 stars): I grew up eating homemade pierogi that my mom and grandma would make together when she was visiting from Poland. I combined aspects of their recipe with this one and the result was the best tasting pierogi I've ever had! Love the idea to add roasted garlic to the potatoes. I did have a question about the dough. I think I added too much flour when kneading/rolling out, because the dough shrunk after cutting circles out and I had to re-roll each one before I could fill and fold. Would that be because I added to much flour or something else went wrong?
Angela O. on 2022-02-05 (5 stars): Absolutely beautiful! And adaptable! Simple and delicious. Light yet so savory. Instead of cheddar I had some artisan goat cheese with artichoke and jalapeño I had bought from my local farmers market. I put that in the garlic potatoes. Phenomenal. Thank you for this recipe!
Graci on 2021-12-28 (5 stars): My husband made these for dinner tonight and they were delicious! We took our time so it took around 2 hours to prepare but well worth it.
Katherine on 2021-12-26 (5 stars): These were delicious. I made them for our Christmas dinner. The dough was great (I needed to roll it thinner) and the filling was amazing. Would make again
Hannah on 2021-12-23 (5 stars): Made this tonight with onion because I didn’t have bacon on hand. I halved the recipe, and they turned out perfectly! None of them popped open, and the butter was delicious. Definitely going on the “make again” list.
Cassie on 2021-12-13 (5 stars): These take a little time to make, but once you do they’re SO GOOD. Would definitely recommend. It was my first time ever making pierogis and they were a success!
