Magic Valley Potato and Cheddar Pierogi

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

Soft boiled pierogi stuffed with a creamy mix of Idaho potatoes and sharp cheddar cheese, inspired by the Magic Valley’s rich potato heritage. This Eastern European-inspired vegetarian recipe, ready in about 60 minutes, layers all-purpose flour, large eggs, sour cream into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 420 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups all-purpose flour
• 2 large eggs
• 1/2 cup sour cream
• 4 tbsp unsalted butter
• 3 medium (about 18 oz) Idaho potatoes
• 1 cup shredded sharp cheddar cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1 small, finely chopped yellow onion

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Boil 3 medium Idaho potatoes in salted water for 20 minutes until fork-tender. Drain and mash with 4 tbsp unsalted butter, 1 tsp salt, 1/2 tsp black pepper, and 1 cup shredded sharp cheddar cheese until smooth and combined.
2. Step 2: In a large bowl, combine 2 cups all-purpose flour with 2 large eggs and 1/2 cup sour cream. Knead with hands until a soft dough forms, about 5 minutes. Cover and let rest for 20 minutes.
3. Step 3: Roll out dough on a floured surface to 1/8-inch thickness. Cut out 3-inch circles. Place 1 tbsp potato-cheddar filling in the center of each circle, fold dough over to form a half-moon, and press edges firmly to seal.
4. Step 4: Bring a large pot of salted water to a boil. Cook pierogi in batches for 3-4 minutes until they float to the surface. Remove with a slotted spoon.
5. Step 5: In a skillet, sauté 1 small finely chopped yellow onion in 2 tbsp butter over medium heat until golden, about 5 minutes. Toss cooked pierogi in the butter and onions before serving warm.