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Thanksgiving Leftovers - Pierogies

An excellent use of leftover Thanksgiving mashed potatoes. Pierogies are quick to make and easy to store. Makes 3 dozen.
Prep Time1 hr
Cook Time30 mins
Total Time1 hr 30 mins
Course: Appetizer, Side Dish
Cuisine: American, Polish
Keyword: appetizer, leftovers, Mashed Potatoes, pierogi, pierogies, side dish
Servings: 9
Calories: 120kcal


  • 1 cup Mashed potatoes
  • 2 cups All purpose flour
  • 1/4 cup sour cream
  • 8 tbsp unsalted butter
  • 1/2 tsp salt
  • 1 egg
  • 1 shallot


  • In a large bowl combine flour and salt.
  • Add egg, 4 tbsp butter, and sour cream. Combine until dough starts for form.
  • On a well floured surface lightly knead dough just until it comes together, less sticky but still moist.
  • Wrap dough tightly in plastic wrap and rest in refrigerator for 30 minutes up to 2 days.
  • Cut dough into four pieces keeping the remaining three wrapped.
  • Roll out dough into an 1/8" sheet.
  • Using a 2" cookie cutter or wide mouth glass and cut rounds.
  • Fill each round with a spoonful of mashed potato, wet half of the edge of the wrapper and pinch the close (or use a fork).
  • Pierogies can be cooked immediately or frozen for 4 weeks.
  • Add small batches of pierogies to boiling water for 2 minutes or until they float.
  • Immediately transfer to a saucepan with 4 tbsp melted butter to fry.
  • Once pierogies have a golden brown crust on both sides remove from pan and add slices shallots.
  • Serve immediately with crispy shallots and horseradish aioli (4:1 mayo and horseradish, splash of lemon juice)