Printed September 2, 2026
Mashed Potato Vareniki with Brown Butter Breadcrumbs
Leftover mashed potatoes become the filling for these Eastern European dumplings, proving that potatoes inside dough is always a good idea. The crispy topping uses that forgotten half-loaf going stale.
Ingredients
- 2 cups cold mashed potatoes
- 1/2 cup shredded cheese (cheddar, gruyere, or similar)
- 3 tablespoons chopped fresh dill
- 2 cups all-purpose flour
- 1 egg
- 1/2 cup warm water
- 1 teaspoon salt
- 4 tablespoons butter
- 1 cup stale bread, pulsed into coarse crumbs
- Sour cream for serving
Preparation
The Polish and Ukrainian grandmothers who perfected vareniki knew that leftover mash makes superior filling—it's already seasoned, already smooth, and desperately wants to be wrapped in dough.
Prepare the Dough
Mix flour and salt in a bowl. Make a well in the center and add egg and warm water. Stir with a fork, then knead for 5 minutes until smooth. Cover and rest for 30 minutes.
Enhance the Filling
Mix cold mashed potatoes with cheese and dill. Taste and adjust seasoning—it should be assertively flavored since the dough is neutral.
- Roll dough to 1/8-inch thickness on a floured surface.
- Cut circles with a 3-inch cutter or glass.
- Place a tablespoon of filling in each circle's center.
- Fold in half and pinch edges firmly to seal, creating a half-moon shape.
- Bring a large pot of salted water to boil.
- Cook vareniki in batches for 3-4 minutes after they float.
- Remove with a slotted spoon.
The Finishing Touch
Melt butter in a pan until it foams and turns golden brown. Add breadcrumbs and toast until deeply golden. This takes about 3 minutes—watch carefully.
Serve vareniki warm with brown butter breadcrumbs cascading over top and a generous dollop of sour cream. The double-carb situation is not a bug, it's a feature.
