Cheddar Potato Pierogies

Ingredients:

- 1 baking potato (10 oz), peeled and quartered
- 2 oz shredded cheddar cheese (about 1/2 cup)
- 2 teaspoons butter
- 1/4 teaspoon salt

- 9 oz flour (about 2 cups)
- 1/2 teaspoon salt

- 1/2 cup sour cream
- 2 large eggs, lightly beaten

- 1/2 teaspoon extra-virgin olive oil
- 3/4 cup diced red onion
- 2 teaspoons minced garlic

- 4 teaspoons butter, divided

- 1/4 cup chopped fresh flat-leaf parsley, if desired
- additional sour cream, if desired

Directions:

Place potato in a medium saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 20 minutes. Drain.

Combine potato, cheddar cheese, 2 teaspoons butter, and 1/4 teaspoon salt in a bowl; mash with a potato masher. Set aside.

Combine flour and remaining 1/2 teaspoon salt in a medium bowl.

Combine sour cream and eggs in a small bowl; whisk to combine. Add sour cream mixture to flour mixture, stirring just until combined. Wrap dough in plastic wrap and refrigerate for 30 minutes.

Heat a small skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and garlic; saute for 4 minutes. Stir onion mixture into potato mixture.

Divide dough into 2 portions. Roll each portion to a 1/8-inch thickness on a lightly floured surface. Cut with a 4-inch round cutter into 18 rounds.Working with 1 round at a time, spoon 1 tablespoon potato mixture onto each round. Fold dough over filling; press edges together to seal. Repeat with remaining dough and potato mixture.

Bring water to a boil in a large saucepan. Add half of the pierogies; cook for 2 minutes or until pierogies float. Remove cooked pierogies and repeat with remaining pierogies.

Melt 2 teaspoons butter in a large non-stick skillet over medium-high heat. Add half of the pierogies to the pan; cook 2 minutes on each side until golden brown. Remove from pan and repeat with another 2 teaspoons of butter and the remaining pierogies. Top each serving with parsley and sour cream if desired.