Yield: Fills about 65 pierogi (15 grams each)
- 1.5 lbs Russet or Yukon Gold potatoes, peeled and chopped
- 1 large yellow onion, finely chopped
- 1/4 cup butter (half stick)
- salt to taste
- 8 oz shredded cheddar cheese
- Boil the potatoes until fork tender; drain.
- Melt the butter in a medium-large pan; add onion and cook over medium-low heat until onions are translucent, stirring frequently.
- Mash potatoes in large bowl.
- Add cheese, butter/onion mixture; stir to combine.
- Salt to taste.