Parmesan, Black Pepper and Truffle Pierogi.
If you have a better idea for using up those leftover mashed potatoes I am all ears. Go ahead. I’ll wait. While we wait let’s just go ahead and make these ok?
This idea came from my friend Cole, who loves truffle oil possibly more than any kid ever. He know what’s up. Thanks Cole!
If you’re on the fence about making your own pierogi let me just tell you how I serve these… sour cream, extra pepper, extra Parmesan, sliced scallions, flaky salt and a big drizzle of truffled browned butter…
Now you’re in aren’t you?
This is the recipe the filling because it’s all I have room for here! Head over to my website for the dough recipe and the instructions.
1 cup mashed potatoes
1 cup finely grated parmesan cheese
1/2 cup ricotta cheese
1/4 cup melted butter
1 tsp salt (truffle salt, if you have it)
1 tsp black pepper
3-5 tsp truffle oil