Perogies are \u0022a very, very, very classic Saskatchewan food item.\u0022 Learn how to make Baba\u0027s Homestyle Perogies\u0027 potato and cheddar perogies.
Cooked bacon, fried onions, sour cream, or mushroom dill sauce Place the potatoes in a large pot with enough salted water to cover them, and bring to a boil over high heat. Once it’s boiling, turn down the heat to medium and cook the potatoes until they are very soft, 20–25 minutes.Article contentDrain the water and transfer the potatoes to a large bowl. Add the cheese and pepper, and then, using a potato masher, mash everything together until the mixture is smooth and all the lumps are removed.
**These options can be added to the perogy filling to taste. If you’re adding cooked bacon or fried onions, try using 1/2 cup to 1 cup. For a potato and cottage cheese filling, omit the shredded cheddar cheese and use 6 cups dry cottage cheese. Fresh or dried dill can be added at about 2 tablespoons per batch.Tip:
You may have a little bit of perogy filling left over, especially if you added any optional additions to the filling. Leftover filling makes for great whipped potatoes, or can be added to dishes like a casserole or shepherd’s pie.by Naomi Hansen. Recipe copyright © 2022 by Baba’s Homestyle Perogies. Text copyright © 2022 by Naomi Hansen. Photo copyright 2022 © by Garrett Kendal.
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