POTATO & CHEESE PIEROGI FILLING
INGREDIENTS:
5 pounds potatoes, peeled and cubed
1 teaspoon garlic powder, add to water
8 ounces extra-sharp cheddar cheese
1/4 cup butter
1 teaspoon sea salt
DIRECTIONS:
Boil potatoes until tender. Drain, reserving some of the water.
Mash potatoes with 8 ounces shredded extra-sharp cheddar cheese,
1/4 cup butter, and 1 teaspoon salt.
Add a bit of reserved water if needed, to moisten.
Refrigerate until cold. Roll into 1″ balls.
Makes 8-9 dozen.
Recipe courtesy Gloria w.