Roasted Garlic Cheddar Pierogi with Rosemary Butter – the perfect meal to make with family and friends. Simple roasted garlic, potato, and cheddar pierogi dumplings tossed in a nutty rosemary and bacon butter sauce. Every bite is a little cheesy, a touch buttery, and full of creamy garlic potatoes layered with salty bacon. Nothing is better…or cozier…on a cold night.
You guys know this by now, but man I love pierogi. I grew up eating Mrs. T’s Pierogi with both my mom and my best friend. My mom and I would often make them after school on dreary fall or winter days (well, pierogi or ramen depending on the day). We’d pile them high with cheddar cheese, pop them into the microwave for a few secs, and enjoy a heaping plate by the fire.
Obviously, a lot has changed since then. For one, I don’t even own a microwave at my house. And two, I’ve discovered that homemade is best when it comes to most foods, but especially pierogi.
Although…I do think Mrs. T’s will always hold a special place in my heart. I mean, who couldn’t love Mrs. T’s pierogies?!
Anyway, I’ve made homemade pierogi and shared them with you guys before. A few years ago I piled them high with caramelized onions. It’s a recipe I still make often.
But when I had a big bowl full of leftover roasted garlic mashed potatoes I immediately thought to make pierogi. Roasted garlic, cheddar, and potatoes together are perfection. So I knew these had real potential to be delicious.
And they are DELICIOUS!
Here’s how you make homemade pierogi
Start with the dough. It’s your basic, flour, egg, salt, combo. Most pierogi recipes use sour cream in the dough. The sour cream keeps the dough moist and adds the slightest tang. I always use plain greek yogurt instead, which works perfectly. However, you can certainly use an equal amount of sour cream if you prefer.
Next, the filling…cheesy, creamy, buttery potatoes, simple as that. I used my roasted garlic mashed potatoes and stirred in lots of cheddar cheese. The garlic potatoes give the pierogi an extra special, extra delicious touch.
Instead of one of the more common toppings like onions, I decided to go simple with crispy bacon in rosemary butter.
Delicious, but also not overpowering. This allows the potatoes inside the pierogi to remain the star.
Crisp up the bacon, and brown a little butter with garlic and rosemary. Now, toss in the pierogi and let them cook in the sauce to get a little browned.
Immediately serve each pierogi in the warm butter sauce, topped with cheddar, plain Greek yogurt, and that crispy bacon.
YUMMM….times 5. Couldn’t love these simple, cheesy dumplings more. Totally delicious.
These pierogi would also be the perfect way to use up any Thanksgiving leftover potatoes next week. Maybe even double the potatoes just to ensure you have leftovers to make these pierogi! They would be so fun to make with family and friends who are staying through the weekend.
Looking for other easy holiday dinners?? Here are my favorites:
Lastly, if you make these Roasted Garlic Cheddar Pierogi, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Roasted Garlic Potato Cheddar Pierogi with Rosemary Butter
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Filling + Sauce
- 2 cups leftover roasted garlic mashed potatoes
- 1 cup shredded sharp cheddar cheese
- 6 thick cut slices bacon chopped
- 1 stick (8 tablespoons) salted butter
- 1-2 cloves garlic, chopped
- 1 tablespoon chopped fresh rosemary
- shredded cheddar cheese and yogurt, for serving
- 1. To make the dough. In a medium bowl, combine the flour, salt, butter, yogurt, and egg, and mix until combined. Knead the dough for 2-3 minutes. Cover and let sit 20 minutes.2. In a bowl, mix the potatoes with the cheddar cheese. 3. Roll the dough out onto a floured surface to 1/8 inch thickness. Using a biscuit cutter, cut out 3-inch circles. Spoon 2 teaspoons of the mashed potatoes into the center of each round. Brush the edges with water and fold half of the dough over the filling to enclose it. Press down the edges to seal. At this point, the pierogi can be flash-frozen on a baking sheet for 30 minutes, then transferred to a freezer bag and frozen for up to 3 months. 4. When ready to cook, bring a large pot of salted water to a boil. Boil the pierogi in batches for 2-3 minutes, or until they float, then drain.5. To make the butter sauce, cook the bacon in a large skillet over medium heat until crisp. Drain. Wipe the skillet clean, then set back over medium-high heat add the butter and and cook 2-3 minutes, until the butter is browned. Stir in the garlic and rosemary. Remove from the heat.6. Drop the pierogi into the sauce, gently tossing to combine. Spoon the pierogi and sauce onto plates. Top with cheddar and bacon. EAT!