Title: Mary Wilde's Pierogi Potato Filling
Categories: Poland Pasta
Yield: 1 Servings

4	lg	Potatoes, peeled and
		Quartered
2	tb	Sour cream
2		Onions, chopped
1/4	lb	Butter
2		To 3 teas. dill weed
		(optional)
		Salt to taste

boil the potatoes in salted water until they are tender. drain them well and mash them with 2 TB of sour cream. in a large, heavy skillet, saute the onions in the butter until they are limp and golden (not brown). stir often to prevent scorching. add the mashed potatoes to the pan, saute, and mix until the potatoes are heated through and the mixture is well blended. add the seasonings and remove from heat. serve with lots of melted butter and thick sour cream.

'home cooking' by mary poulos wilde From sharon yoker

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