Mustardy Potato Pierogies

Name: Mustardy Potato Pierogies
Cook time: 1 h
Yield: 4
Ingredients: 2 1/2 cups all-purpose flour; 1 cup sour cream; 1 large egg, beaten; 1 large egg yolk, beaten; 4 tablespoons unsalted butter, melted; 1/2 teaspoon salt; 3/4 pound medium Yukon Gold potatoes; 3 tablespoons sour cream; 1 1/2 tablespoons Dijon mustard; 4 tablespoons unsalted butter, softened; Salt and freshly ground pepper; Vegetable oil, for coating; 1 tablespoon chopped parsley

Mustardy Potato Pierogies was pinched from <a href="http://www.foodandwine.com/recipes/mustardy-potato-pierogies" target="_blank">www.foodandwine.com.</a>

"Thursday was "Polish Night" at the restaurant run by Grant Achatz's parents, with specials like sausage and sauerkraut, cabbage soup and pierogies. Those humble pierogies inspired the avant-garde ones he created as a chef, filled with a mustard sauce for the beef served on the same plate. The pierogies here, filled with mustardy mashed potatoes, pay homage to both versions...."

INGREDIENTS

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2 1/2 cups all-purpose flour

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1 cup sour cream

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1 large egg, beaten

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1 large egg yolk, beaten

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4 tablespoons unsalted butter, melted

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1/2 teaspoon salt

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3/4 pound medium Yukon Gold potatoes

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3 tablespoons sour cream

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1 1/2 tablespoons Dijon mustard

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4 tablespoons unsalted butter, softened

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Salt and freshly ground pepper

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Vegetable oil, for coating

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1 tablespoon chopped parsley

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