Place flour in a bowl and add remaining ingredients and mix until thoroughly incorporated and you have a nice soft dough. Let rest, refrigerated, for at least 20 minutes.
For the Filling: Boil potatoes until tender and mash together with the remaining ingredients. Reserve.
Assembly: Roll the dough to 1/8-inch thickness and cut into 2-inch circles. Place 1 tablespoon of the filling into each circle fold into 1/2 moon shapes and seal. Repeat until all filling has been used. Boil in salted water until the pierogies float. Optional, saute in butter until golden brown.
Recipe courtesy of Michael Symon, Lola, Cleveland