× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel

Potato Pierogies

Share this

Print Recipe
Potato Type: White
Prep Method: BoiledPan Fried


Main Dish

Prep Time

20 Mins

Cook Time

10 Mins


Serves 1


  • 1 3/4 lbs. white potatoes, peeled and cut into large cubes
  • 6 Tablespoons goat cheese, crumbled
  • 12 Tablespoons margarine, divided
  • 2 Tablespoons whole milk
  • 1 Tablespoon chopped chives
  • Sea salt and white pepper
  • 1/4 cup olive oil
  • 1 cup sliced leeks
  • 2 teaspoons minced garlic
  • 2 cups heavy cream
  • 1/4 ounce dried morels, rehydrated and drained
  • 16 (6-inch square) eggroll wrappers
  • 16 thin slices prosciutto
  • 1 1/2 lbs. mixed baby arugula and spinach


  1. Place potatoes in a large pot with enough water to cover. Bring to a boil, reduce heat and simmer until fork tender. Drain potatoes, put through a ricer or mash with a potato masher. Stir in goat cheese, 8 tablespoons of the margarine, and the milk. When goat cheese starts to melt, stir in chives and season with salt and pepper.
  2. To make cream sauce, in saucepan over medium heat, melt remaining 4 tablespoons margarine with the olive oil. Add leeks and garlic; cook, stirring occasionally, until leeks are translucent. Stir in cream; add morels and season with salt and pepper. Reduce heat and simmer, stirring frequently, until sauce is reduced by half.
  3. To assemble pierogi, place one egg roll wrapper on work surface. Place one slice of prosciutto on top of wrapper. Place 2 heaping tablespoons potatoes on the prosciutto and fold sides of prosciutto over. Brush water on all edges of wrapper; fold into a triangle, pressing on the edges to deal. Repeat with remaining ingredients to make 16 pierogi. In a large pot of boiling water, cook pierogi for 4-5 minutes, or until wrappers are translucent. While pierogi are cooking, heat a small amount of olive oil in a skillet; add arugula and spinach. Stir 1-2 minutes or until wilted. Divide pierogi among 4 plates; spoon cream sauce over. Garnish with arugula and spinach.

Attribute to Marissa Hines, New Classics Winner of the US Potato Board CIA Recipe Contest


Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up