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Classic potato & cheddar or blue cheese perogie filling

The taste of a sharper cheese is highlighted in this perogie filling.


3-4 large russet potatoes, peeled and diced
1/4 cup buttermilk or cream
2 Tbsp. butter
1-2 cups grated aged cheddar or Gouda, or 1/2 cup crumbled blue cheese
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, cheese and salt and pepper to taste and mash or blend until smooth.

Fills about 3-4 dozen perogies.

a man carrying two children

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