Whatever you call it or however you spell it... This is a most wonderful comfort food from my childhood. This is one of those recipes where you make it the way you like it. Mostly I remember the bread only having the potatoes and cheese, but over the years I've added onions, garlic, and tomato slices. I suggest starting out with your favorite mashed potato recipe then adding cheese or simply use your favorite potatoes and cheese pierogi filling.

Ingredients

1 loaf frozen bread dough, thawed but still cool and not risen
8 large russet potatoes or 5 - 6 cups of mashed potatoes, leftovers work great
3 - 4 cups longhorn colby cheese, shredded (to taste)
1 large onion, diced or chopped
3 cloves garlic, minced
2 - 3 Tbs. butter
Seasoning (garlic salt, pepper, kosher salt, cayenne pepper, etc)
Milk, as needed

Instructions

If you are using leftover mashed potatoes from making pierogi or from dinner the night before, half of the work is already done - all you have to do is bring them to room temperature.

If you plan to use your favorite potato and cheese pierogi filling, skip down to rolling out the dough.

If you're working from scratch, peel, chunk, and boil your potatoes as you would for mashed potatoes. Drain well.

While you're making the potatoes - and this is optional - throw a couple of tablespoons of butter in a skillet and caramelize your onions. Right before they're done toss in your minced garlic and cook for about a minute; remove from the heat.

Here's a tip about cooking with garlic - If you want to sweeten the garlic flavor without the garlic bite, add it early on in your dishes as they are cooking. If you like the bite of the garlic, add it in the end. The longer it cooks the sweeter it gets. I personally love the bite.

At this point it's time to make the potatoes. If I'm making them from scratch I add seasoning and a little canned milk. Then I stir in the onions and cheese. Only add enough cheese until you can taste it in the potato mixture - too much makes it too thick and heavy. Try not to over mix your potatoes, I like them rustic with a little chunk and less creamy.

Here's a tip for making mashed potatoes - if you have a potato ricer, use it. If you're using a hand or stand mixer, be gentle, over beating the potatoes makes them gluey in texture - very thick and heavy.

Lightly grease a half baking sheet and set aside. Measure the size of your pan and add 2 - 3 inches to the length and width, roll out the thawed dough to that size. The dough should be able to cover the lip of the pan and still have enough extra dough to roll over to make a crust around the edge of the pan.

*Using a half baking sheet results in a thinner crust.

Carefully spoon the finished mashed potatoes on top of the dough and gently spread out evenly.

At this point you can top with thinly sliced tomatoes, caramelized onion, or additional grated cheese if you like.

Bake at 350 degrees for about 45 minutes or until the dough and top of the potatoes have formed a slight crust and are a golden toasty brown. Remove from oven and let slightly cool before serving. It's best when served warm. I like mine with a dollop of sour cream

MY NOTES

This freezes very well. I cut the bread into squares and place a piece of parchment between each layer before wrapping in foil and then placing in a freezer proof plastic sealing bag.

To reheat, preheat your oven to 400. Place potato bread on a cast iron skillet or baking sheet and allow it to warm through. This will crisp the bread crust.

MY NOTES

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POTATOES