I know I’m not alone in loving this time of year.  My senses are flooded with the vibrant colours and fresh scents of autumn.  And its the time of year when I crave warm, creamy and spicy foods and it makes sense to include something as substantial like potatoes!

I have to admit though, since I am in possession of a ton of potatoes -literally, I’ve been tiring a little of the same ol’ thing…mashed, scalloped, fried…and so my recipes are starting to get a little more creative.

Every once in a while someone reminds me of some great dishes that include the old Irish staple.  So each week, I’ll be adding a new one.  If you have some great ideas for how to use your potatoes, please email them to me at: earthapplefarm@gmail.com


Ok, so this one is a favorite by many and its simple to make.  Who doesn’t like perogies.  Really, I think the key is what you add to them.  Carmelized shallots and a peach salsa did the trick for me, but here is your chance to take a classic Polish recipe and dress it up.



  • 4 1/2 cups all-purpose flour
  • 2 teaspoons salt
  • 2 tablespoons butter, melted
  • 2 cups sour cream
  • 2 eggs
  • 1 egg yolk
  • 2 tablespoons vegetable oil
  • 8 starchy potatoes (Russet/ Yukon Gold/ Russian Blue), peeled and cubed
  • 1 cup shredded Cheddar cheese
  • 2 tablespoons cottage cheese
  • onion salt to taste (optional)
  • salt and pepper to taste


  1. In a large bowl, stir together the flour and salt. In a separate bowl, whisk together the butter, sour cream, eggs, egg yolk and oil. Stir the wet ingredients into the flour until well blended. Cover the bowl with a towel, and let stand for 15 to 20 minutes.
  2. Place potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes. Drain, and mash with shredded cheese and cottage cheese while still hot. Season with onion salt, salt and pepper. Set aside to cool.
  3. Separate the perogie dough into two balls. Roll out one piece at a time on a lightly floured surface until it is thin enough to work with, but not too thin so that it tears. Cut into circles using a cookie cutter, perogie cutter, or a glass. Brush a little water around the edges of the circles, and spoon some filling into the center. Fold the circles over into half-circles, and press to seal the edges. Place perogies on a cookie sheet, and freeze. Once frozen, transfer to freezer storage bags or containers.  Boiling frozen perogies reduces the chance of them exploding and it makes for a very convenient after work dinner.
  4. To cook perogies: Bring a large pot of lightly salted water to a boil. Drop perogies in one at a time. They are done when they float to the top. Do not boil too long, or they will be soggy! Remove with a slotted spoon.
  5. Eat ’em up or else if you like the slightly seared taste, drop them in a pan with some oil and fry lightly until brown on each side.
Fresh Ideas

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