This recipe was sent to me by one of my readers Christy.  Thanks for the great info!!!!

“I made a traditional potato and onion filling.  This makes enough to fill about 3 dozen:  3 medium gold potatoes, 1 medium onion, enough butter to saute.  Peel and cut potatoes into 1 inch pieces.  Place in pot with enough water to cover.  Boil until very soft, about 15-20 minutes.  Meanwhile, dice the onion and saute in butter over medium heat until translucent and golden in color.  Drain the potatoes.  It’s important that the potatoes be very soft, since you will be mashing without adding any milk.  That’s also why I recommend gold potatoes.  They have a better texture for this than russet or other white potatoes.  Mash the potatoes and stir in the sauted onion.  Allow to cool to room temp before filling pierogi.”