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.