1 lb baking potatoes, peeling and quartered
1 stick, plus 2 tbls butter, divided
3/4 cup shredded white cheddar cheese
salt and pepper
2 3/4 cup flour
1 tsp salt
1/2 tsp pepper
1 cup sour cream, at room temp
2 tbls chopped chives
In a small pot boil potatoes in salted water, about 8-10 min. Drain and transfer to medium bowl. Mash with 2 tbls butter, let cool. Stir in cheese and season with salt and pepper.
In a large bowl, combine flour, salt and pepper. Make a well in the center and add egg and sour cream – mix well. Let mixture rest for 10 min. Transfer to flat surface, and knead until a smooth stiff dough forms. Cut the dough into quarters, wrap each in plastic and refrigerate for 30 min.
On floured work surface, work with 1 quarter of the dough at a time, rolling out to an 11 inch circle. Use a 4 inch biscuit cutter to cut dough into rounds. (You should be able to get 9 rounds out of each quarter.) Place a tbls of potato filling slightly off center and each circle. Moisten edge, fold the dough over filling and press edges firmly to seal.
In large pot of boiling salted water, cook the pierogis for 5 minutes.
In large sauce pan add a couple tbls of butter at a time and brown the pierogis for 3 min on each side.
Place in serving dish and top with fresh chives.