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Easy Piroshki/ Pirozhki with Mashed Potato Filling

This Easy Piroshki with Mashed Potatoes recipe is a childhood favorite! Filled with creamy mashed potatoes and fried golden brown, you won’t be able to resist these fluffy hand pies.

Piroshki with mashed potato filling in a tray lined with parchment paper.

A traditional Russian or Ukrainian pirozhok is always a staple in Slavic homes. Did you know that the word pirozhok is simply the singular term for the plural form of piroshki? Plural or not, these hand pies make one of the best lunch, dinner, or snack foods. 

I could eat comfort food potato piroshki all day long. Stuff leftover mashed potatoes into a soft yeast dough recipe that’s super easy to put together. Some may like their piroshki oven baked, but I prefer them fried golden brown. 

Key Ingredients:

Piroshki ingredients butter, pepper, potatoes, onion, egg, yeast, salt, milk, and flour.

Potato pirozhki take a couple of different steps to make.

First, you’ll need the dough ingredients:

  • Warm milk
  • Salt
  • Egg
  • Dry yeast
  • All purpose flour

While the dough is mixing, multitask with this easy potato filling:

  • Potatoes
  • Onion
  • Butter

Finally, to make these fried piroshki you’ll need to: well, fry them!

  • Salt
  • Black pepper
  • Oil, for frying  

Find the full printable recipe with specific measurements below.

How to make Easy Piroshki with Mashed Potato Filling: 

Step 1: Wet ingredients

Pour a cup of warm milk into a bowl. Add a pinch of salt and the egg, then whisk together.

Milk and eggs in a bowl with a whisk and egg shells on the side.

Step 2: Dry ingredients

In a separate bowl, mix together flour and dry yeast.

A bowl of dry ingredients for piroshki and a whisk.

Step 3: Combine and mix

Start adding the flour with the yeast mixture into the bowl with wet ingredients. To make the job easier, use an electric mixer with a hook attachment.

A bowl of flour and a wooden spoon and a mixer mixing dough for piroshki.

Step 4: Make the dough ball

Add ½ cup of flour at a time and mix until the dough forms into a ball. You might need less than 3 cups of flour. (That’s why we don’t add it all at once.)

Dough for piroshki in a bowl.

Steps 5 & 6: Rest

When the dough has formed, cover the bowl with plastic wrap or a towel. Place in a warm place for the dough to rise. Leave it for 2 hours or until the dough doubles in size and is soft and easy to work with.

Risen dough for piroshki in a bowl.

While the dough rises, prepare the potato filling.

For the potato filling:

Step 1: Prepare

Peel the potatoes and onion.

Step 2: Chop and cook

Cut the potatoes into pieces and place them in a pot. Cover with cold water and cook covered for 20 minutes until potatoes are tender.

Chopped potatoes cooking in a sauce pan.

Step 3: Sauté the onion

Meanwhile, dice the onion and sauté in butter until the onion is soft.

Diced onions sauteing in a skillet with a wooden spoon.

Step 4: Make the filling

Mash potatoes with a potato masher, add salt, pepper, sautéed onions, and ½ cup of water, and mix well. The filling is ready to use.

Mashed potato filling in a sauce pan with a wooden spoon.

Put together the piroshki:

Step 1: Separate the dough

Now you can start shaping your piroshki. Pinch off pieces approximately the size of a golf ball. (Keep the rest of the dough in a bowl covered while working on each piece).

A little ball of dough on a wooden cutting board with some flour sprinkled around.

Step 2: Roll out the dough

Roll the piece into a disk shape, about 3 ½ inches in diameter, adding flour when needed.

Step 3: Add filling

Place a tablespoon of the filling on the center of the dough.

Rolled out dough on a wooden cutting board filled with mashed potato filling with a wooden rolling pin and a spoon on the side.

Step 4: Seal

Fold the dough over the filling and firmly pinch the edges to seal.

A piroshok on a wooden cutting board with a spoon and a wooden rolling pin on the side.

Step 5: Rest

Place formed piroshki on a lightly floured surface and let them sit for about 5-10 minutes.

Raw piroshki filled with mashed potato on a wooden cutting board.

Step 6: Fry until golden

In a large heavy skillet, heat the oil. Fry piroshki in batches on both sides until golden brown. Start frying with the seal side down so they don’t open up.

Piroshki frying in a pot.

Step 7: Remove and drain

Remove and drain the piroshki on a plate lined with a paper towel.

Piroshki with mashed potato filling on a plate lined with a sheet of paper towel.

Expert Tips:

  • Get creative with the fillings in piroshki! Meat, cabbage, or even sweet piroshki filled with cherries, cream cheese mixtures, or farmer’s cheese are all great options.
  • Enjoy piroshki while they’re still warm for the best crunch and then soft, warm, doughy goodness inside!

FAQs

How long can I store cooked piroshki?

Refrigerate cooked piroshki for up to 3-4 days. Reheat them in the oven or microwave before serving.

Can I make mini piroshki instead of large ones?

Absolutely! You can create smaller, bite-sized piroshki for parties or as appetizers.

A plate of piroshki with mashed potato filling.

Slavic food isn’t difficult to make! Here are other recipes you can put together:

More potato recipes

If you tried these Piroshki with Mashed Potatoes or any other recipe on my website, please leave a 🌟 star rating and leave your 📝 comments below. I love hearing from you!

Piroshki with mashed potato filling in a tray lined with parchment paper.

Easy Piroshki/ Pirozhki with Mashed Potato Filling

Homemade piroshki cannot be beat. They are soft, with a creamy mashed potato filling and are the perfect food for any meal.
5 from 1 vote
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Course: Dinner, Lunch, Main Course
Cuisine: Breads, Russian
Allergy: Nut Free, Vegetarian
Total Time: 4 hours
Servings40 servings
Calories: 65kcal
Author: Marina Rizhkov

Equipment

  • whisk
  • bowl
  • Stand mixer
  • Vegetable peeler
  • Pot
  • Potato masher
  • rolling pin

Ingredients

  • 1 cup warm milk
  • 1 pinch salt
  • 1 egg
  • 1 tsp dry yeast
  • 3 cups all-purpose flour

Mashed Potato Filling

  • 3 medium potatoes, chopped
  • 1 onion, chopped
  • 2 Tbsp butter
  • salt, to taste
  • black pepper, to taste

Frying

  • 2 Tbsp oil, for frying

Instructions

  • Pour a cup of warm milk in a bowl, add a pinch of salt and the egg, then whisk together.
    1 cup warm milk, 1 pinch salt, 1 egg
    Milk and eggs in a bowl with a whisk and egg shells on the side.
  • In a separate bowl, mix together flour and dry yeast.
    3 cups all-purpose flour, 1 tsp dry yeast
    A bowl of dry ingredients for piroshki and a whisk.
  • Start adding the flour with the yeast mixture into the bowl with wet ingredients. To make the job easier, use an electric mixer with a hook attachment.
    A bowl of flour and a wooden spoon and a mixer mixing dough for piroshki.
  • Add ½ cup of flour at a time and mix until the dough forms into a ball. You might need less than 3 cups of flour, that’s the reason why we don’t add it all at once.
    3 cups all-purpose flour
  • When the dough is formed, cover the bowl with a plastic wrap or a towel and place in a warm place for the dough to rise. Leave it for 2 hours or until the dough doubles in size and is soft and easy to work with.
    Dough for piroshki in a bowl.
  • While the dough rises, prepare the potato filling.
    Risen dough for piroshki in a bowl.

For the potato filling:

  • Peel the potatoes and onion.
    3 medium potatoes,, 1 onion,
    Piroshki with potato filling ingredients in bowls- potatoes, milk, yeast, egg, salt, onion, butter, black pepper, and flour.
  • Cut potatoes in pieces, place them in a pot, cover with cold water, and cook covered for 20 minutes until potatoes are tender.
    Chopped potatoes cooking in a saucepan.
  • Meanwhile, dice the onion and sauté in butter until onion is soft.
    1 onion,, 2 Tbsp butter
    Diced onions sauteing in a skillet with a wooden spoon.
  • Mash potatoes with a potato masher, add salt, pepper, sautéed onions, and ½ cup of water and mix well. The filling is ready to use.
    1 onion,, salt,, black pepper,, 1 cup warm milk
    Mashed potato filling with fried onions in a saucepan.

Put together the piroshki:

  • Now you can start shaping your piroshki. Pinch off pieces approximately the size of a golf ball (keep the rest of the dough in a bowl covered while working on each piece).
    A small ball of dough in a wooden cutting baord with flour.
  • Roll the piece into a disk shape, about 3 ½ inches in diameter, adding flour when needed.
    A circle of dough rolled out on a wooden cutting board with a rolling pin.
  • Place a tablespoon of the filling on the center of the dough.
    Rolled dough on a cutting board with mashed potato filling and a spoon on the side.
  • Fold the dough over the filling and firmly pinch the edges to seal.
    A piroshok on a wooden cutting board with a spoon and a wooden rolling pin on the side.
  • Place formed piroshki on a lightly floured surface and let them sit for about 5-10 minutes.
    Raw piroshki filled with mashed potato on a wooden cutting board.
  • In a large heavy skillet heat the oil and fry piroshki in batches on both sides until golden brown (sealed side down).
    2 Tbsp oil,
    Piroshki frying in a pot.
  • Remove and drain piroshki on a plate lined with a paper towel.
    Piroshki with mashed potato filling on a plate lined with a sheet of paper towel.

Notes

Refrigerate cooked piroshki for up to 3-4 days. Reheat them in the oven or microwave before serving.

Nutrition

Calories: 65kcal | Carbohydrates: 11g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 6mg | Sodium: 11mg | Potassium: 95mg | Fiber: 1g | Sugar: 1g | Vitamin A: 34IU | Vitamin C: 3mg | Calcium: 12mg | Iron: 1mg
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Recipe Rating




4 Comments

  1. 5 stars
    This is the second time I’ve made this, and I love how easy it is. The dough is super soft too! My Russian husband approved, and said this is all he’s eating today.