The filling I made from 1 pound Yukon gold potatoes, and boiled them with 2 smashed cloves of garlic and salt. This gave them a hint of garlic. Then I smashed the potatoes with some salt pepper and butter. Needless to say the filling was amazing. The dough was from a recipe.. they would make great dumplings but I couldn't get them thin enough so the pierogies weren't what I expected. Mike said they were just like all the other pierogies he has had, then he ate 6 of them.
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