1 cup leftover mashed potatoes
2 tablespoons grated cheddar cheese
1/2 teaspoon kosher salt
18 won ton wrappers
butter
Sour cream for serving
Bring a pot of water to boil. In a bowl, combine the potatoes, cheese and salt. Mix well.
Put about a tablespoon of mixture in the middle of each wrapper. Dip your finger in a little water and lightly wet the edge all the way around. Fold over (trying to push out any air pockets) and seal the edge.
Boil for about 2 minutes or until they float.
Heat a little butter in a nonstick skillet, remove pierogies from the boiling water; shake dry and panfry until light brown and a little crispy. Serve with sour cream. YIELD: 18 pierogies
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