Potato Filling

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Title: Kartopliana Nachynka (Potato-Cheese Filling For Varenyky)
Categories: Vegetables, Russian, Christmas
Servings: 10

6 md Potatoes; 5 Large May Be
-Used
2 lg Onions; 3 May Be Used If You
-Love Onions
1/2 c Oil; OR
1/4 lb Butter; 1 Stick
1 c Cheddar Cheese; Shredded OR
1 c Dry Bryndzia (Sheep's Milk
-Cheese)
2 ts Salt
2 ts Ground Black Pepper

Peel and quarter the potatoes, cover with water, and cook until soft.
Meanwhile, cook the chopped onions in melted butter until golden. Drain
and rice the potatoes. Shred the cheddar cheese or crumble the bryndzia.
Add the onions, cheese, salt and pepper to the potatoes, blending well.
Allow to cool, stirring occasionally. This filling may be refrigerated
for several days but NOT frozen.

NOTE:

Leftovers may be used to make breakfast cakes or a a filling for potato
boats or stuffed in green peppers.

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