3lb Yukon Gold potatoes

4+ cups flour

2x eggs

1.5 cups water

8tbsp+ salted butter

1tbsp Crazy Salt

2tsp garlic powder

1tsp parsley flakes

1tsp black pepper1

.5lb shredded cheese

1x white onion, sliced

peel potatoes, chop, boil until they slowly slide off a fork, roughly 20 minutes. Strain, mash. Add butter, mash. Add spices, mash, taste test. mash in cheese to taste.

mix 4 cups of flour, 2 eggs, 1.5 cups of water to form dough. Knead by hand until sticky enough to hold together (well), but not so sticky that it’s hard to get it off your fingers.

Coat a work surface and rolling pin with flour. roll dough until very thin, just before it starts getting translucent. Cut into 3x4” rectangles.

Scoop potatoes onto doughtangles, fold. Pinch to seal. Lots of pressure is good, if you break through, good.

bring pot of water and pan of oil to a boil. Boil pierogies. The second they start floating, fish them out, dry them slightly, fry them in the oil until crispy.

in a dry skillet, drizzle the oil over the onion. Fry until browning/translucent.

Serve, dripping with even more butter.