I find this to be an extremely dry, uninspired and flavorless perogi filling. You should first boil the potatoes, then mash them and add the cheese while mashing to help melt the mixture together. The mixture should become orange and hold itself together. Add 1 cup of sourcream, 4 cups of finely chopped cooked onion and 2 cups of finely chopped cooked bacon. Place inside perogi/pierogi dough, boil and freeze. Secret tip: add a small amount of the potato mixture to the dough to help them hold together while cooking.
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