Recipes Mustardy Potato Pierogies Be the first to rate & review! Thursday was "Polish Night" at the restaurant run by Grant Achatz's parents, with specials like sausage and sauerkraut, cabbage soup and pierogies. Those humble pierogies inspired the avant-garde ones he created as a chef, filled with a mustard sauce for the beef served on the same plate. The pierogies here, filled with mustardy mashed potatoes, pay homage to both versions. More Potato Recipes By Grant Achatz Grant Achatz Instagram Chef Grant Achatz is one of the most awarded and recognized chefs in the world. Known for his innovative, emotional, and modernist style of cuisine, he has been named Best Chef in the United States by the James Beard Foundation, honored by Time Magazine as one of the 100 Most Influential People in the World, and has given talks and lectures on gastronomy and design at conferences and universities around the world.Grant began working in restaurants as soon as he could walk. His parents owned a diner in Michigan, and he spent his childhood years working alongside his family. After graduating from the Culinary Institute of America at age 21, Grant spent a short time at Charlie Trotter's before finding his mentor in chef Thomas Keller at the French Laundry. Grant worked for a total of 5 years at the French Laundry, eventually rising to sous chef. During his time in California, he also spent a year working at La Jota vineyards. A short stage at elBulli in Roses, Spain was exceptionally influential and led Grant to seek out his first executive chef position at Trio in Evanston, IL. It was there that his creativity and desire to innovate flourished. In 2002 and 2003, respectively, Grant was recognized by Food & Wine Magazine as one of the nation's Best New Chefs and named the Rising Star Chef by the James Beard Foundation. Food & Wine's Editorial Guidelines Updated on November 10, 2015 Print Rate It Share Share Tweet Pin Email Active Time: 1 hrs Total Time: 1 hrs 30 mins Yield: 4 Ingredients PIEROGI DOUGH 2 1/2 cups all-purpose flour 1 cup sour cream 1 large egg, beaten 1 large egg yolk, beaten 4 tablespoons unsalted butter, melted 1/2 teaspoon salt FILLING 3/4 pound medium Yukon Gold potatoes 3 tablespoons sour cream 1 1/2 tablespoons Dijon mustard 4 tablespoons unsalted butter, softened Salt and freshly ground pepper Vegetable oil, for coating 1 tablespoon chopped parsley Directions In a large bowl, mix the flour with the sour cream, egg, egg yolk, butter and salt. On a lightly floured work surface, knead the dough briefly until smooth. Cover the dough with plastic wrap and let rest at room temperature for 15 minutes. In a medium saucepan, cover the potatoes with water and boil until tender, about 12 minutes. Drain the potatoes and peel them as soon as possible. In a bowl, mash the potatoes with the sour cream, mustard and 2 1/2 tablespoons of the butter until smooth. Season with salt and pepper. Bring a large pot of salted water to a boil. On a floured work surface, roll out the pierogi dough 1/8 inch thick. Using a 3 1/2-inch biscuit cutter, stamp out 20 rounds. Brush off any excess flour and moisten the edge of each round with water. Place a level tablespoon of the potato filling on one side of each round, leaving a 1/4-inch border. Fold the dough over the filling to form half-moons and press the edges firmly to seal. Cook the pierogies in the boiling water until tender, about 5 minutes. Drain well and transfer to a large, shallow dish. Add a little vegetable oil and toss to coat lightly. In a large skillet, melt the remaining 1 1/2 tablespoons of butter. Add the pierogies and cook over moderate heat, turning once, until browned, about 3 minutes per side. Transfer the pierogies to a platter. Season with salt and pepper, sprinkle with the parsley and serve. Make Ahead The pierogies can be prepared through Step 4 and refrigerated for up to 3 days. Rate it Print