Potato Pierogi

Photo by Becky Luigart-Stayner
Ingredients
- 1/3 cup reduced-fat sour cream
- 1 teaspoon white wine vinegar
- 2 tablespoons egg substitute
- 2 tablespoons reduced-fat sour cream
- 1 pound peeled baking potatoes, cut into 1-inch pieces
- 1 tablespoon butter
- 2 quarts water
- + 5 more ingredients
-
- ¾ teaspoon salt
- 1 tablespoon minced fresh chives or green onions
- Pierogi Dough
- 1 tablespoon butter, divided
- 1/8 teaspoon salt
Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 10 minutes or until tender; drain. Place potatoes in a large bowl; mash with a potato masher or fork until smooth. Add chives and next 5 ingredients (chives through 3/4 teaspoon salt); blend well with potato ...
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