Potato Cottage Cheese Filling

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Ingredients

Makes: 8 cups filling perfect to stuff pierogi, make a layered lazy pierogi, stuff pasta shells or manicotti

6 large russet potatoes

1 medium size onion, diced + 1 Tablespoon butter to saute the onions in

1/4 cup salted butter, at room temperature, cut into pieces (you will mash into the cooked potatoes)

200kg cheese, mild, we use Monterey jack (about 1 cup when grated)

600 grams dry curd cottage cheese

1 teaspoon salt

2 eggs

Directions

1. Start by washing the the potatoes. Boil whole with the skins still on. When the potatoes are cooked, you will be able to spear them with a knife that will go through the center easily, drain the water out. Let them sit until cool enough to handle, then peel off the skin and put them back into the pot you boiled them in.

2. While the potatoes are boiling prepare the onions. Dice onions into very small pieces . We used a Mandoline Slicer which makes the job take seconds, but you and also chop by hand.

3. Melt the 1 tablespoon of butter into a frying pan, add the diced onions and cook until tender and just golden brown. Shut off. Set aside.

4. Grate the cheese with a medium fine grater into a bowl.

5. Using a hand potato masher, mash the room temperature butter and potatoes together working out the lumps. Add the cooked onions and mash in. Add the grated cheese and continue to mash in. The warmth of the potatoes will melt the cheese.

6. Put the dry curd cottage cheese into a large bowl. Break in the two eggs and stir together. Add the salt and stir in.

Note: Dry curd cottage cheese is very lumpy. Use a hand immersion blender to blend the eggs and cottage cheese curds into a smooth mass.

7. Fold the cheese mixture into the potato mixture until evenly combined.

8. The filler is ready to use now in a recipe or you can freeze for later use.

9. If freezing it is a good idea to portion it out as most recipes are not going to call for 8 cups of filling.

10. Divide the filler into 2 cup portions.

11. Put into Ziploc freezer bags. Gently press into flat packages and seal. It is always a good idea to label what is in the package. Place into the freezer until you are ready to use.

ENJOY!

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