4 c. bread flour
1 stick butter
1 tsp. salt
1/2 c. mashed potatoes
1/2 c. potato water
1/2 c. milk

Put potato water and butter on stove to melt. Put milk and add 1/2 cup mashed potatoes, beat until smooth, add dry ingredients.

Use about 5 pounds of potatoes. Peel and cook until soft. Mash with 2 tablespoons butter and 2 tablespoons chopped onions, add to mashed potatoes. Add cheese to taste. Make sure it melts.

Roll out dough in circles. Put some potato filling in center and pinch shut. You may freeze these or put in boiling water just until they come to top of water. Add a little salt to taste.

In frying pan put some butter and chopped onion, sauteed, and then add pierogies. Serve warm.