Pierogi | Cooking Professionally

Ingredients

• ***For the potato filling:***
• 2 pounds of russet potatoes, peeled
• 1/2 teaspoon salt
• 2 tablespoons unsalted butter, melted
• 2 ounces cream cheese, softened
• 3/4 cup mozzarella cheese, shredded
• ***For the pierogi dough:***
• 1 cup water, warm
• 1/4 cup whole milk
• 2 tablespoons sour cream
• 1 large egg
• 1 teaspoon salt, plus more for boiling
• 4 cups all-purpose flour, plus more for work surface
• ***For the toppings:***
• 4 ounces bacon, chopped
• 2 tablespoons unsalted butter
• sour cream, for serving