Potato & Cheese Perogies

Beat eggs until light, add oil and beat until smooth. Fold in whipped mashed potatoes, add flour and salt. Knead and divide dough into 3 portions. Form into balls, cover and allow to rest for at least 10 minutes. Roll out thin. Cut into squares 2 1/2" or rounds with a large cookie cutter. Place about 1 tsp of filling on the dough. Fold over and press edges together with fingers. Place on floured board and cover to prevent drying. Drop 15-20 perogies into a generous amount of rapidly boiling, salted water, stir gently with a wooden spoon to prevent them from sticking to the bottom of the pot and boil steadily until well puffed, usually 5-7 minutes. Remove with a perforated spoon. Fillings: Cottage Cheese & Potato 3 lbs potatoes butter 1 lb. of dry cottage cheese 1 egg Boil potatoes. Mash with butter. After potatoes cool slightly add dry cottage cheese mixed with egg. Cheese & Potato 3 lbs potatoes butter 1 pound grated cheddar cheese (medium or sharp preferred) eggs Boil potatoes. Mash with butter. While still hot add 1 pound grated cheddar cheese (medium or sharp preferred).