Idaho® Potato Pierogi with Bacon and Cheese | Idaho Potato Commission
- Slice the potatoes into quarters and place in a large pot. Cover with cold water. Bring the pot to a boil and cook until potatoes are tender about 10-15 minutes. - Drain the potatoes and mash them...
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Cooking tools:
- Stove
- Pot
- Colander
- Mixing bowl
- Potato masher
- Skillet
- Stand mixer
- Plastic wrap
- Rolling pin
- Cookie cutter
- Slotted spoon
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Refrigerator
- Freezer
- Spatula
- Paper towel
- Plate
- Pastry brush
Ingredients
- 3½ cups all-purpose flour
- 3 eggs
- 1 teaspoon salt
- ¼ cup sour cream
- ¾ cup milk
- 5 medium Idaho® potatoes, peeled
- 1 cube unsalted butter
- ½ cup milk
- 1 teaspoon pepper
- 6 slices thick cut bacon, cut into small cubes
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
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