Directions

Potato Filling

Cut potatoes into even medium chunks leaving the skin on the potatoes. Put potatoes in a large pot and fill with water till potatoes are fully covered. Heat over medium high heat until potatoes are soft. Drain and set aside.

In the medium pot heat milk and butter till warm.

Add potatoes into the pot and mash till smooth. Mix in sour cream, salt, cheese and green onions. Set aside to cool.

Dough

Beat egg, oil and water in a medium bowl.

In a separate medium bowl combine flour and salt.

Gradually add liquids to the dry mixture and stir till a soft dough is formed. Knead dough till it is smooth and elastic.

Let dough rest for 10 - 15 minutes covered.

Roll out dough till thin and slightly translucent. Cut out circles about 4" in diameter.

Put about a tablespoon of cooled potato into the middle of each dough circles. Wet half of the edge of the circle with water. Fold over and pinch the edges.

You can cook the perogies by pan frying them in butter with the sausages. Or the perogies can be boiled.