Title: Kartopliana Nachynka (Potato-Cheese Filling for Varenyky)
Categories: Vegetable Russian Holiday Ethnic
Yield: 10 Servings
| 6 | md | Potatoes; 5 Large May Be Used |
| 2 | lg | Onions; 3 May Be Used If You Love Onions |
| 1/2 | c | Oil; OR |
| 1/4 | lb | Butter; 1 Stick |
| 1 | c | Cheddar Cheese; Shredded OR |
| 1 | c | Dry Bryndzia (Sheep's Milk Cheese) * |
| 2 | ts | Salt |
| 2 | ts | Ground Black Pepper |
* This may be substituted with a goat's milk cheese such as feta Peel and
quarter the potatoes, cover with water, and cook until soft. Meanwhile,
cook the chopped onions in melted butter until golden. Drain and rice the
potatoes. Shred the cheddar cheese or crumble the bryndzia. Add the
onions, cheese, salt and pepper to the potatoes, blending well. Allow to
cool, stirring occasionally. This filling may be refrigerated for 2-3 days
but not frozen. NOTE: Leftovers may be used to make breakfast cakes or a a
filling for potato skins, stuffed in green peppers, or into rolled cabbage
leaves.