Ingredients

• 4 cups Unbleached White All-Purpose Flour
• 1 cup Unsalted Butter + 2 Tbsp
• Pinch Salt
• 1 cup Water
• 3 cups Leftover Mashed Potatoes
• 1 cup Shredded Cheddar Cheese
• Sour Cream, Chopped Bacon, Green Onions and Parsley for garnish

Instructions

1. Add all the flour, 1 cup of butter and salt to a food processor and pulse while drizzling in the water until it forms a dough ball. Wrap in plastic and chill for 30 minutes.
2. Roll out the cooled dough on a clean floured surface until it is about 1/8-inch thick. Using a large circle mold (at least 4 inches), cut out 25 rounds.
3. Place 1-2 tablespoons of leftover mashed potatoes along with some cheese into the center of the cut circle dough, dab some water around the outside of the round, and fold over and pinch. Repeat until the dough rounds are stuffed.
4. Cook the pierogies in a large pot of boiling salted water until they have floated for 1 to 1 1/2 minutes.
5. Transfer the pierogies to a large sauté pan over low heat with 2 tablespoons of melted butter and lightly brown, about 1 minute.
6. Serve with optional garnishes.