A white bowl of mashed potatoes with dill
Photography, Rachelle Beatty

Pierogi Mashed Potatoes

Jillian Harris and Tori Wesszer put a Ukrainian spin on this classic side.

We love a good dish of mashed potatoes, and this Ukrainian-inspired version of a classic is beyond delicious – a generous portion of sweet caramelized onions mashed with fluffy boiled potatoes, cream, nutritional yeast (for that cheesy flavour) and fresh herbs. –Jillian Harris and Tori Wesszer

Fraiche Food, Fuller Hearts: Wholesome Everyday Recipes Made with Love is on sale September 19.
A white bowl of mashed potatoes with dill

Pierogi Mashed Potatoes

Jillian Harris and Tori Wesszer's recipe for Ukrainian-pierogi-inspired mashed potatoes.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Side Dish
Cuisine Canadian, eastern european, ukrainian
Servings 6


  • 3 lbs (1.4 kg) russet potatoes peeled
  • ¼ cup extra-virgin olive oil
  • 4 tbsp butter divided
  • 2 cups finely chopped yellow onion
  • 3 cloves garlic minced
  • ¾ cup table (18%) cream plus more if needed
  • ¼ cup nutritional yeast
  • ¼ cup finely chopped fresh chives plus more for garnish
  • ¼ cup roughly chopped fresh dill plus more for garnish
  • salt
  • pepper


  • Cut the peeled potatoes in half and place them in a large pot of salted water. Bring to a boil over high heat and cook the potatoes until fork-tender; 15 to 20 minutes. Drain the potatoes and mash with a potato masher or ricer until smooth.
  • Meanwhile, heat the olive oil and 2 tbsp of the butter in a medium frying pan over low heat. Add the onions and cook, stirring occasionally, until they have caramelized, about 20 minutes. Add the garlic and cook, stirring occasionally, until the garlic is fragrant, 2 to 3 minutes.
  • Stir the onion mixture into the mashed potatoes. Add the remaining 2 tbsp butter, cream, nutritional yeast, chives and dill. Stir well. Season with salt and pepper. Add more cream if needed. Transfer to a serving dish and serve with dill and chives to garnish if desired.


To make the dish vegan, use vegan butter instead of butter and cashew cream in lieu of table cream.

A book cover in a tan frame

Excerpted from Fraiche Food Fuller Hearts by Jillian Harris and Tori Wesszer. Copyright © 2023 Jillian Harris and Tori Wesszer. Photography by Rachelle Beatty. Published by Penguin, an imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
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