Ingredients:
- 1 medium russet potato (about 9 ounces), peeled and sliced 3/4 inch thick
- Salt
- ¼ cup reserved chopped caramelized onions (see step 3 of Polish Dumplings, related)
- 1 ½ ounces cheddar cheese, shredded (about 1/3 cup)
- 1 ½ ounces farmers cheese (about 1/4 cup) (see note)
- 1 tablespoon unsalted butter
- Ground black pepper
Method:
- Cover the potatoes by 1 inch of water in a large saucepan and add 1 tablespoon salt.
- Bring to a boil, then reduce to a simmer and cook until the potatoes are tender and a fork can be slipped easily into the center, 10 to 12 minutes.
- Drain the potatoes into a colander.
- Set a food mill or ricer over a medium bowl and process the potatoes into the bowl.
- Add the caramelized onions.
- Stir in the cheeses and butter until incorporated and season with salt and pepper to taste.
- Cool slightly before filling the pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days.
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