Potato Pierogis

For the filling

1. Place the chopped potatoes in a pot, cover with cold water, and season generously with salt.

2. Bring to a boil and cook until tender, about 12 minutes.

   Then 12 min of waiting

3. Drain the potatoes thoroughly.

4. Mash or rice the hot potatoes into a bowl for an ultra-smooth consistency.

5. Add the cheese and season generously with kosher salt.

6. Gently mix until evenly combined with no streaks of cheese remaining.

7. Allow the filling to cool to room temperature or chill in the refrigerator for a few hours before filling.

   Then 60 min of waiting

For the assembly & cooking

8. Place a portion of filling in the center of a pierogi dough round.

9. Gently stretch the dough over the filling and pinch the edges together from the center outward to seal tightly.

10. Bring a large pot of water to a boil and cook the pierogis until they float and are heated through, about 3–4 minutes (add 30–60 seconds if cooking from frozen).

    Then 4 min of waiting

11. Remove with a slotted spoon and serve directly, or lightly brown them in a skillet with butter or oil until golden.