Cheddar and Potato Pierogies

Ingredients

• 10 ounce baking potato peeled quartered
• 2 large eggs lightly beaten
• 2 cups flour all-purpose
• 0.3 cup flat-leaf parsley fresh chopped
• 2 teaspoons garlic minced
• 0.8 teaspoon kosher salt divided
• 0.5 cup cheddar cheese shredded reduced-fat
• 0.5 teaspoon olive oil extra-virgin
• 0.8 cup onion diced red
• 0.8 cup cup heavy whipping cream light sour divided
• 2 tablespoons butter unsalted divided
• 12 cups water 

Equipment

• bowl
• frying pan
• sauce pan
• knife
• whisk
• plastic wrap
• potato masher
• measuring cup
• slotted spoon

Directions

1. Place potato in a medium saucepan; cover with cold water. Bring to a boil. Reduce heat, and simmer 20 minutes; drain.
2. Combine potato, cheddar cheese, 2 teaspoons butter, and 1/4 teaspoon salt in a bowl; mash with a potato masher.
3. Weigh or lightly spoon flour into dry measuring cups; level with a knife.
4. Combine flour and remaining 1/2 teaspoon salt in a medium bowl.
5. Combine 1/2 cup sour cream and eggs in a small bowl, stirring with a whisk.
6. Add sour cream mixture to flour mixture, stirring just until combined. Wrap dough in plastic wrap; refrigerate 30 minutes.
7. Heat a small skillet over medium-high heat.
8. Add oil to pan; swirl to coat.
9. Add onion and garlic; saut 4 minutes. Stir onion mixture into potato mixture.
10. Divide dough into 2 portions.
11. Roll each portion to a 1/8-inch thickness on a lightly floured surface; cut with a 4-inch round cutter into 18 rounds. Working with 1 round at a time, spoon 1 tablespoon potato mixture onto each round. Fold dough over filling; press edges together to seal. Repeat with remaining dough and potato mixture.
12. Bring 12 cups water to a boil in a large saucepan.
13. Add half of pierogies; cook 2 minutes or until pierogies float.
14. Remove cooked pierogies with a slotted spoon. Repeat procedure with remaining pierogies.
15. Melt 2 teaspoons butter in a large nonstick skillet over medium-high heat.
16. Add half of pierogies to pan; cook 2 minutes on each side or until golden brown.
17. Remove from pan. Repeat procedure with remaining 2 teaspoons butter and remaining pierogies.
18. Place 3 pierogies on each of 6 plates; top each serving with 2 teaspoons sour cream.
19. Sprinkle evenly with parsley.