- Onion-Mushroom Sauté
- 1 1/2 lbs. Russet potatoes
- 6 oz. grated cheddar cheese or non-dairy alternative
Peel potatoes and cut into quarters. Boil in salted water for 8-10 minutes, until tender but not mushy. Drain and mash in a large bowl.
Stir in just enough of the sautéed filling mixture to the mashed potatoes to create a creamy, but not wet filling. Add the grated cheese and stir. Form balls with the mixture, approximately the size of a large marble, and set aside on a plate, covered, until ready to use in the pierogies.