Got Leftover Mashed Potatoes? Make Potato and Cheese Pierogies
Bill, Judy, Sarah, and Kaitlin Leung are the cooks behind The Woks of Life, a food blog spanning several generations. For the past two years, the entire family has used the blog — featured as part of Yahoo Food Blogger of the Week series — as a platform to communicate, tell stories, and share food across distances. Below, Kaitlin Leung shares a brilliant use for leftover mashed potatoes that’ll blow all others out of the water.
Photos courtesy of The Woks of Life
I’ve always had a healthy appreciation for foods that involve starch on starch. Perhaps the best example of this from my childhood was a Shanghainese breakfast that my grandmother would make: a stick of fried dough folded inside a shaobing (a type of flat bread). It’s just as carb-heavy as it sounds. And it’s awesome.
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So when I’m thinking of ways to use up Thanksgiving leftovers like mashed potatoes, I’m not afraid of a few excess carbs. Pierogies are one of my favorite things to make after Thanksgiving, and this recipe is a great way to turn leftovers into something special.
The best part? You only need a few ingredients that you probably already have hanging around. We simply mix leftover potatoes with some cheese, fold them into a simple dough, then fry them in a little butter sprinkled with scallions. They disappear quickly, so make sure you grab one before your family eats them all!
Mashed Potato Pierogies
2 cups flour
½ cup water
1 egg
½ teaspoon salt
1 cup leftover mashed potatoes
½ cup grated cheese (Cheddar, manchego, etc.)
Salt and pepper, to taste
3 tablespoons butter
2 scallions, chopped
Mix together the flour, water, egg, and salt. Knead on a floured surface until smooth, adding additional flour if necessary. Cover the dough with a bowl and let rest for 30 minutes.
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Mix together the leftover mashed potatoes with the cheese. Season with salt and pepper to taste.
Related: Sweet Potato Gratin with Pecans
Roll out the dough to about ¼ inch thick. Use a biscuit cutter or water glass to cut into circles about 3 inches in diameter. Place a dollop (about 2 teaspoons) of potato and cheese filling atop each round. Fold the rough into a half-moon and pinch to seal.
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Once they’re all assembled, drop the pierogies into hot boiling water, and cook for 7 minutes. Drain thoroughly. Meanwhile, melt the butter in a skillet over medium heat. Fry until golden, and toss in the scallions. Serve.
More ways to pep up leftovers:
How to Turn Day Old Cake into a Boozy Chocolate Trifle
Turn Leftover Chicken Into Spicy Tostadas With This Secret Ingredient
How to Turn Leftover Mashed Potatoes Into Bacon-Laced Pancakes
