Potato and cheese pierogi — known in Poland as pierogi ruskie — are one of the most traditional Polish pierogi fillings. Made with creamy mashed potatoes, tangy farmer’s cheese (or cream cheese), and sautéed onion, they’re classic Polish comfort food and freeze beautifully for later.

(In Poland, pierogi ruskie are one of the most common savory pierogi served at family dinners and holidays.)

If you’re making homemade pierogi and want an authentic, family-friendly savory filling, this is the one to start with.

👉 Want the full pierogi workflow in one place, in video form? My FREE 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 Cheese Pierogi Filling

Potatoes. Yellow-fleshed potatoes (such as Yukon Gold) work especially well because they mash up dense and creamy. However, any potatoes suitable for mashing will work.
Farmer’s cheese (quark) or cream cheese. Traditionally, pierogi ruskie are made with farmer’s cheese. If that’s not available, regular full-fat block cream cheese is a good substitute. Avoid cream cheese spread, which is softer and can make the filling too loose.
Onion. Yellow onion is the standard choice. Red onion or shallots can be used if needed.
Butter. Use unsalted butter to control the seasoning.
Salt. Needed for cooking the potatoes and seasoning the filling.
Black pepper. Freshly ground black pepper adds gentle heat and balances the richness.

Step-By-Step: How to Make Potato and Cheese 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.

Making pierogi dough: mixing steps image

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.

Making pierogi dough: kneading and shaping steps

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 Potato and Cheese Filling

Potato and cheese filling from my pierogi course

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.
Sauté the onion. While the potatoes cook, finely chop the onion. Heat a little butter or oil in a skillet over medium heat and sauté the onion until soft and translucent, about 6–10 minutes. Set aside.

Mash the potatoes. Drain the cooked potatoes thoroughly. Mash until smooth. Add the butter and stir until fully incorporated. The mixture should be creamy but not loose.

Make the filling. Add the farmer’s cheese (or cream cheese), sautéed onion, salt, and black pepper to the mashed potatoes. Mix until evenly combined. Taste and adjust seasoning as needed — the filling should be well salted, with gentle warmth from the black pepper.

Add ingredients
Combined

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.

Rolling pierogi dough instructions image

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 cheese 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.

Filling pierogi: tabletop method overview

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.

Formed pierogi before cooking — Formed pierogi – make sure to cover those before cooking

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 cheese pierogi as a main dish:

Serve boiled. Enjoy them straight after cooking for a soft, tender texture.
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.
Top with sour cream. A dollop of sour cream is the traditional accompaniment. You can mix in chopped chives, salt, and pepper if desired.
Serve with a Polish salad. Balance the richness with something fresh, such as a cucumber salad, sauerkraut salad, or a simple tomato salad.

👉 For more ideas, see the guide to pierogi sauces and toppings.