Place peeled potatoes in a 10 quart pot and cover with water. Bring water to a boil and cook until potatoes are fork tender. Remove pot from stove and drain water. Using a potato masher, process potatoes until all lumps are removed. Add all of the remaining ingredients and mix to incorporate. Let mashed mixture sit until cools to room temperature.
Fill each pierogi 1 tablespoon of filling.
Makes enough filling for 48 pierogi
Ingredients
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4 Yukon Gold Potatoes (Large)
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8 tablespoons butter (1 stick)
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1 cup Cheddar Cheese, shredded
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1/2 cup cream
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1/2 pound bacon, cooked and chopped
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1/4 cup Chives, finely chopped
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