Place whole potatoes into a pot and fill with enough water to cover. Bring to a boil over medium-high heat and cook until tender for about 20 minutes, it depends on the size.

While boiling the potatoes, cook the onion until tender and caramelized.

In a small bowl microwave and melt the butter. Add the cream cheese and stir until well blended. Pour over the hot mashed potatoes and add the rest of the filling ingredients. Mix until incorporated.

If a bit chunky, use an immersion blender. Press pulse to chop. Be careful not to over blend, otherwise it will be gluey. Refrigerate to cool completely until ready to use.

Measure and mix the milk, water and melted butter in a measuring cup.

In a bowl of stand mixer, add the flour and salt, mix with dough hook attachment.

Add the wet ingredients, and mix until smooth for about 5 minutes or by hand for 10 minutes.

Cover and let it stand and rest for 20 to 30 minutes.

How to stuff, mould and seal the Pierogi

On a floured flat surface or use a large wooden chopping board, divide dough into 4 pieces. Cover the 3 pieces and set them aside.

Using a rolling pin, thinly roll the first piece out onto a floured surface to about 1/16" thickness.

Use a 3” to 3.5" diameter round cookie cutter to cut circles from the dough. Collect scraps and set them aside for re-rolling later.

Brush the edges around the circles with a little water.

Using a tablespoon size ice cream scoop with a trigger or use a tablespoon measuring spoon. Scoop one tablespoon of filling into the center. Fold the dough over the filling into half-circles.

Cook for about 4 to 5 minutes or until they float and tender. Remove from the pot with a slotted spoon.

You can serve it right after boiling, drizzle with olive oil or melted butter.