Have you noticed lately that potatoes have been coming in a variety of shapes and colors lately? We've come a long way from the standard russet or gold yukon potato (not that there's anything wrong with them) and I think potatoes have just gotten to be a whole lot more fun.
My old standby in potatoes are new red potatoes. I've never really understood why they're call "new" but hey I've learned a long time ago never to argue or question a good thing. And those potatoes are good. I've also come to love the "Itty Bitty Potatoes" that Trader Joes carries, I just toss those bad boys on a baking dish, season them with some salt and pepper and drizzle them with a little olive oil. Pop them in the oven and in about 20 minutes you've got some delicious potatoes. They are especially delicious if you toss them in the pan surrounding a roast while it's cooking in the oven.
But if you've taken even a fleeting glance at my photo above you'll notice my pierogies look slightly peculiar...perhaps it's the bright purple color emanating from the centers that caught your eye? Why yes, that is because I used purple potatoes. I love these and if I'm being honest it's really because purple is my favorite color and I just think these are so much fun. I also have to admit I just love serving these potatoes to unknowing guests who cautiously eye their plates and remark
"Why yes." I reply given no notion to the fact that I am aware that purple potatoes are slightly odd if you've never seen them before.
And then they proceed to hesitantly stab the potato with their fork and take a bite. Eyes will light up and they usually exclaim
So I apologize to purple potatoes everywhere who are just trying to fit in. I know you just want to be looked at as normal potatoes, but you're not. You are so much more fun.
Purple Potato Pierogies
Yield: 4 Servings
Prep Time: 40 minutes I Cook Time: 20 minutes
- 2 cup flour
- 1/2 teaspoon salt
- 1 large egg
- 3/4 cup sour cream
- 1 pound purple potatoes
- 1/2 onion finely diced
- 2 ounces shredded cheese
- Salt & pepper to taste
Boil the potatoes until they are very soft and allow them to cool. Once they are cooled enough to handle peel the potatoes, mash them and then set aside so they can cool fully.
Next prepare the dough by mixing the flour, salt, egg and sour cream in a large mixing bowl. Using a hand mixer or doing it by hand knead the dough until you have a smooth ball of dough. Wrap the dough in some plastic wrap and refrigerate for 20-30 minutes until the dough is nice and firm.
While the dough is cooling saute the onions in a frying pan with a little bit of butter. Once they have softened mix them into the potatoes and season with salt and pepper. Stir in the cheese as well.
Roll the dough out on a lightly floured surface and cut out 2"-3" circles depending on the size pierogies you want. Spoon a tablespoon of dough into the center of each circle and press the edges firmly to seal.
Next boil the potatoes in salted water until they float to the top. You can eat them just like this or you can pan fry them with a little butter browning them slightly on each side.