Potato and Cheddar Pierogi
Creamy mashed potatoes blended with sharp cheddar for a rich, cheesy pierogi filling.
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Potato and cheddar pierogi are a rich, ultra-comforting twist on classic potato and cheese pierogi. Made with creamy mashed potatoes and sharp cheddar cheese, this filling is extra cheesy, smooth, and deeply savory.
Unlike traditional Polish versions made with farmer’s cheese, this recipe leans fully into cheddar for a stronger cheese flavor and better melt.
If you’re making homemade pierogi and want a crowd-pleasing, freezer-friendly savory filling with serious comfort-food energy, this is the one to make.
👉 Want the full pierogi workflow in one place, in video form? My pierogi course walks through dough, filling, shaping, and cooking step by step.
Ingredients Notes and Substitutes
Pierogi Dough
- Flour. Use all-purpose flour. Bread flour or whole wheat flour will require more liquid to reach the right dough consistency.
- Oil. Use a neutral-flavored oil. Avoid olive oil, as its flavor can come through in the dough.
- Salt. Fine-grained salt dissolves more evenly in the dough.
- Water. Use freshly boiled water.
Potato and Cheddar Pierogi Filling
- Potatoes. Yellow-fleshed potatoes (such as Yukon Gold) work especially well because they mash up dense and creamy without becoming gluey. Weigh them after peeling. Any potato suitable for mashing will work, but avoid very waxy varieties.
- Cheddar cheese. Use a good-quality sharp or medium cheddar for the best flavor. Freshly shredded cheese melts more smoothly into the potatoes than pre-shredded cheese, which often contains anti-caking agents.
- Black pepper. A small amount adds gentle heat and balances the richness of the potatoes and cheese.
- Sour cream (optional). A tablespoon of sour cream makes the filling slightly creamier and adds a subtle tang. This is optional but recommended if you want a softer, more indulgent texture.
Step-By-Step: How to Make Potato and Cheddar Pierogi
Step 1: Make Dough
👉 For a more detailed walkthrough, see the full pierogi dough recipe with step-by-step photos and tips.
- Boil a pot of water.
- Combine the dry ingredients. Add the flour to a large bowl and sprinkle in the salt. Give it a quick stir to distribute the salt evenly.
- Add oil and boiling water. Pour in the oil, then carefully add the boiling water. Stir immediately with a spoon or fork. Mix until the water is fully absorbed and there are no visible pockets of liquid left.
- Switch to your hands. Once the dough is cool enough to handle, gather everything into a loose, shaggy ball. Don’t worry if it looks rough — that’s normal.
- Knead (press, fold, turn). Press the dough against the bottom of the bowl with the palm of your hand. Fold it back onto itself, give it a slight turn, and repeat. As you knead, the dough will become smoother and more elastic. This usually takes about 4–6 minutes. You shouldn’t need to add extra flour or oil — it will come together with time. You’re aiming for a fairly smooth dough ball that isn’t sticky. It doesn’t have to be perfect.
- Wrap and rest. Wrap the dough tightly in plastic wrap and let it rest for at least 30 minutes (60 minutes is perfectly fine). Resting relaxes the gluten, making the dough easier to roll and helping it hold its shape when filling.
Step 2: Prep Filling
- Cook the potatoes. Peel and cut the potatoes into evenly sized chunks. Boil in well-salted water for about 15–20 minutes, or until fork-tender.
- Mash the potatoes. Drain the cooked potatoes thoroughly, then return them to the pot. Place the pot over the lowest heat for 1–2 minutes, shaking it frequently, to evaporate any excess moisture. This helps keep the filling thick. Remove from heat and mash until completely smooth.
- Add the cheddar and pepper. Immediately add the shredded cheddar and black pepper to the hot potatoes. Stir until the cheese melts and forms a cohesive, smooth filling. You can use a hand mixer on low speed to help fully incorporate the cheese and create a creamier texture.
- Adjust and finish. Taste the filling. Add more pepper if needed, and adjust with salt to taste. If you prefer a slightly softer, creamier filling, mix in a bit of sour cream. The filling should be fairly thick, smooth, and easy to scoop — not loose.
Step 3: Fill and Shape
👉 For a complete overview of different ways to fill and shape pierogi, see the Pierogi 101 guide.
- Divide and roll the dough. Divide the dough into two or three portions. Roll one portion out on a lightly floured surface, flipping the dough every few passes to prevent sticking. Dust with a small amount of flour as needed—use just enough to keep the dough from sticking. Roll the dough to about 2–3 mm thickness. Keep the remaining dough wrapped so it doesn’t dry out.
- Cut the dough. Cut the rolled dough into palm-sized circles using a glass, cutter, or pierogi maker. Gather the scraps into a ball and reuse them when rolling the remaining dough.
- Fill and seal (tabletop method). Place a spoonful of the potato and cheddar filling in the center of each dough circle. Fold the dough over the filling to form a half-moon shape. Press the edges together, starting in the middle and working outward. Try to push out as much air as possible before sealing completely. If needed, lightly moisten the outer edge of the dough with a wet finger to ensure a tight seal.
- Cover as you go. Place the formed pierogi on a floured baking sheet and cover them with a damp kitchen towel to prevent the edges from drying out. Lightly flour areas where pierogi touch to keep them from sticking.
- Repeat. Continue rolling, filling, and shaping until you run out of dough or filling.
Step 4: Cook
- Boil the water. Bring a large pot of water to a rolling boil and salt it generously—about 1 teaspoon of salt per quart of water.
- Cook in batches. Add a few pierogi to the boiling water and stir gently to prevent sticking. Once they float to the surface, lower the heat and simmer for 3–4 minutes. Don’t overcrowd the pot.
- Remove and serve. Lift the pierogi out with a slotted spoon and serve right away, or set aside for pan-frying.
How to Serve
Here are a few ways to serve potato and cheddar pierogi as a main dish:
- Serve boiled. Enjoy them straight after cooking for a soft, tender texture and a smooth, melty cheddar center.
- Pan-fry in butter. For extra flavor and texture, pan-fry the cooked pierogi in butter or oil over medium heat until golden brown on both sides. The crisp exterior contrasts beautifully with the creamy filling.
- Top with sour cream. A generous dollop of sour cream balances the richness of the cheddar. Add chopped chives or freshly ground black pepper for extra flavor.
- Add crispy bacon. For a true comfort-food upgrade, sprinkle crispy bacon bits over the top. The salty crunch pairs especially well with sharp cheddar.
- Go extra cheesy. Finish with a small handful of freshly shredded cheddar and let it melt over hot pierogi before serving. Or use a broiler if you want browning.
👉 For more ideas, see the guide to pierogi sauces and toppings.
Servings: 4
Equipment
Ingredients
Pierogi Dough
- 2 cups all-purpose flour ~250 g
- ¼ tsp salt
- 1 ½ tbsp oil
- ½ cup boiling water ~120 g
Potato and Cheddar Filling
- 4 medium-sized potatoes about 19 oz or 540 gr after peeling
- 1 ¼ cup cheddar shredded, about 142 g
- ⅛ teaspoon pepper
- 1 tablespoon sour cream optional
Instructions
Make Dough
- Boil Water: Boil a pot of water.½ cup boiling water
- Mix Flour & Salt: Add flour and salt into a large bowl and mix.2 cups all-purpose flour, ¼ tsp salt
- Wet Ingredients: Add oil and boiled water.1 ½ tbsp oil
- Mix Ingredients: Mix the ingredients by stirring with a spoon. Be careful not to burn yourself. Once there is no visible water in the bowl, use your hands to knead the dough until it is a homogeneous ball.
- Wrap and Rest: Wrap the dough ball tightly in plastic wrap and let it rest for about 30 minutes before continuing.
- Make Pierogi: Once the wait is over, the dough is ready for rolling and making pierogi.
Prep Filling
- Cook Potatoes: Peel, quarter, and boil the potatoes in salted water until fork-tender.4 medium-sized potatoes
- Mash Potatoes: Drain the potatoes thoroughly, then return them to the pot over the lowest heat for 1–2 minutes, shaking frequently to evaporate excess moisture. Remove from heat and mash until smooth.
- Add the Cheddar and Pepper. Immediately add the shredded cheddar and black pepper to the hot potatoes. Stir until the cheese melts and forms a cohesive, smooth filling. Use a hand mixer on low speed to speed things up.1 ¼ cup cheddar, ⅛ teaspoon pepper
- Adjust and finish. Taste the filling and add more pepper, salt, or sour cream if needed.1 tablespoon sour cream
Combine
- Roll Out Dough: Divide the pierogi dough into two or three parts. Then, spread one on a floured work surface and roll to about 2–3 mm thickness.
- Cut Dough: Cut palm-sized circles in the rolled pierogi dough using a cookie cutter or glass.
- Fill: Place a spoonful of filling in the center of each dough circle. Fold the dough over the filling and press the edges together, starting in the middle. Leave as little air as possible in the pocket you're forming. To help form a good seal, moisten the outer edge of the dough using a wet finger.
- Store: Place each formed pierogi on a floured cookie sheet and cover them with a damp kitchen towel.
Cook
- Boil Water: Bring a large pot of salted water to a boil. I typically use one teaspoon of salt per quart of water but feel free to adjust the amount to your preferences.
- Cook: Once the water is boiling, add a few pierogi to the pot and stir them to prevent them from sticking to the bottom. Once the pierogi start floating to the surface, simmer them gently for another 3 to 4 minutes. Make sure not to overcrowd the pot so that the pierogi don't stick together or cook unevenly.
- Serve: Remove the pierogi from the water using a slotted spoon and serve immediately with your favorite toppings.
Notes
For storage and reheating instructions, see the Pierogi 101 guide. If you want to freeze the leftovers, check out my freezing pierogi guide.
Tried this recipe?Comment below or tag your snaps @definitelynotachefblog or #madewithdnac!
Explore More Pierogi Fillings
If you’re looking to explore different pierogi fillings, start here:
- All Pierogi Fillings – a complete overview of sweet and savory pierogi fillings
- Sweet Pierogi Fillings – dessert-style pierogi with fruit and cheese fillings
- Vegan Pierogi Fillings – plant-based filling ideas for pierogi
