This pierogi dough uses freshly pierogi dough using sour cream potatoes. Leftover mashed potatoes are not used as the butter and milk in them will change the consistency.

Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer. 2,000 calories a day is used for general nutrition advice. Nutrition information is calculated using an ingredient database and should be considered an estimate. Leftover mashed potatoes from yesterday’s dinner are not a good candidate because they usually contain butter and milk. Mash or run cooked potatoes through a food mill or ricer into a large bowl. Add oil, egg, flour, salt, and water to the potatoes and combine well. If the dough is dry, add more water, 1 tablespoon at a time, until moist.

If the dough is sticky, add more flour, 1 tablespoon at a time, until it’s smooth. On a floured surface, knead dough 3 or 4 minutes or until elastic. Cover the dough with plastic wrap and refrigerate at least 30 minutes. Roll, cut, fill and cook pierogi. People say potatoes were the rise and fall of Ireland, but spuds figure prominently in Central and Eastern Europe as well. Poland until quite a bit after Columbus brought them back from the Americas.

It is believed King John III Sobieski introduced this tuber to Poland in the mid-1600s after tasting them in Vienna. They caught on in a flash because they could be relied on to get people through the winter if grain crops failed. A combination of the right soil and farming know-how has made Poland one of the top 10 world producers of potatoes. And they show up in every imaginable course, including dessert. Even vodka is made with potatoes. I don’t like this at all.