Pierogi Mashed Potatoes
Jillian Harris and Tori Wesszer's recipe for Ukrainian-pierogi-inspired mashed potatoes.
Ingredients
- 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
Instructions
- 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.
Notes
To make the dish vegan, use vegan butter instead of butter and cashew cream in lieu of table cream.