Pierogi with Cheese and Potatoes Recipe

Ingredients

• 2 lb 4 oz (1 kg) large potatoes, peeled and cut into quarters
• sea salt and freshly ground black pepper
• 10½ oz (300 g) twaróg, curd cheese or cream cheese
• 2 tbsp vegetable oil, preferably organic
• 1 tbsp butter
• 1 large white onion, very finely chopped

1. Put the potatoes into a large pan of cold water, add a pinch of salt and bring the water to the boil over a high heat. Turn the heat down and simmer gently for 15 minutes or until the potatoes are soft when pierced with a knife. Drain and leave to dry out completely.
2. Mash the potatoes, add the curd cheese or cream cheese and mash together – I like to put the mixture through a potato ricer, to make sure the potatoes and cheese are very well combined.
3. While the potatoes are cooking, heat the oil and butter in a large frying pan. Cook the onion over a low heat for at least 10 minutes or until completely soft and slightly caramelized. Leave to cool slightly.
4. Add the onion to the mashed potato mixture and season well with salt and pepper. Leave to cool completely before filling the pierogi. You can make this filling up to 2 days in advance.