b'Te m p t i n gTa t e r s Potato 2largebakingpotatoes(peeledandquartered)Ingredients: 1/2cupshreddedCheddarcheese Perogies 2tablespoonsbutter(divided) teaspoonsalt(divided) 2cupsall-purposeflour(about2cups) cupsourcream(divided) 2largeeggs(lightlybeaten) teaspoonextra-virginoliveoil cupredonion(diced) 2teaspoonsgarlic(minced) 12cups Water cupfreshchives(chopped)Directions:1. Place potatoes in a medium saucepan; cover with cold water. Bring to a boil.Reduce heat, and simmer 20 minutes; drain. Combine potato, cheddar cheese, 2teaspoons butter, and 1/4 teaspoon salt in a bowl; mash until well combined.2. Spoon our into dry measuring cups; level with a knife. Combine our andremaining 1/2 teaspoon salt in a medium bowl. Combine 1/2 cup sour cream and eggs in a small bowl, stirring with a whisk. Add sour cream mixture to our mixture, stirring just until combined. Wrap dough in plastic wrap; refrigerate 30 minutes.3. Heat a small skillet over medium-high heat. Add oil to pan; swirl to coat. Addonion and garlic; saut 4 minutes. Stir onion mixture into potato mixture.4. Divide dough into 2 portions. Roll each portion to a 1/8-inch thickness on a lightly oured surface; cut with a 4-inch round cutter into 18 rounds. Working with 1 round at a time, spoon 1 tablespoon potato mixture onto each round. Fold dough overlling; press edges together to seal. Repeat with remaining dough & potato mixture.5. Bring 12 cups water to a boil in a large saucepan. Add half of pierogies; cook 2minutes or until pierogies oat. Remove cooked pierogies with a slotted spoon.Repeat procedure with remaining pierogies.6. Melt 2 teaspoons butter in a large nonstick skillet over medium-high heat. Add half of pierogies to pan; cook 2 minutes on each side or until golden brown. Remove from pan. Repeat procedure with remaining 2 teaspoons butter and remaining pierogies.7. Place on a platter; top each serving with 2 teaspoons sour cream & spinkle with chive.JULY/AUGUST 2022 POTATO GROWER 23'