One of the best parts about Thanksgiving is the leftovers – leftover turkey (in my case chicken) for salads, soups and sandwiches, stuffing made into hash with a fried egg, cold roasted veggies – I love it all. But I always run into an issue with the leftover mashed potatoes. When made fresh they are fluffy, creamy clouds from heaven but once they hit the fridge, it’s all downhill.
So, what do you do when you’re left with a big mountain of potato that you just can’t bare to toss out?
Do the taters justice and make pierogies.
These traditional Polish dumplings are delicious when boiled or pan fried and served with a little sour cream or apple sauce. When you already have the mashed potatoes, making them is super simple. You can add cheese, sauerkraut, mushrooms or onions to your potatoes to spruce them up inside their little parcel.
You can also make your own dough if you’d like, but after cooking for two Thanksgivings in one week I was feeling a little lazy. I picked up some fresh lasagna sheets and cut them into rounds using a glass.
(Not perfect rounds, as you can see…)