This classic perogie filling showcases perfect harmony between the bacon and the potato.
6 slices bacon, cooked and crumbled
3-4 large russet potatoes, peeled and diced
1/4 cup buttermilk or cream
2 Tbsp. butter
salt and pepper to taste
1. In a medium pot, cover the potatoes with cool water and bring to a boil. Cook for 20 minutes, or until very tender. Remove from the heat, drain and transfer to a bowl.
2. Mash with a hand-held potato masher or put through a food mill or potato ricer. Add the buttermilk or cream, butter, crumbled bacon and salt and pepper to taste and mash or blend until smooth.
Fills about 3-4 dozen perogies.