Prep Time: 45 minutes
Cook Time: 15 minutes
Ingredients:
- 2 1/2 pounds potatoes, washed and peeled
- 1 Tablespoon salt
- 1/4 cup butter
- 1 large onion, chopped (sweet onions are especially good)
- 2 Tablespoons chopped jalapeno peppers
Preparation:
If you've never made pierogies, then you may want to start with our recipe for Homemade Pittsburgh Pierogies. Just substitute this filling instead!Potato and Jalapeno Filling: Add potatoes to a large saucepan and cover with cold water. Add a tablespoon of salt, bring to a rolling boil, and cook until potatoes are soft. While potatoes are boiling, melt the butter in a saucepan over medium heat. Add onion and saute until soft and translucent. Drain the potatoes and mash them, adding a little milk or cream if the potatoes are extrememly dry (the potatoes should be thick). Add the cooked onion and jalapeno and season with salt and pepper, to taste. Continue mashing until blended. Let filling cool. Use 1 tablespoon of filling to fill each pierogi.
