Pinellas Pierogi Mash - Mashed Potatoes with Buttered Mushrooms
- Noori James
- Jun 3
- 2 min read
A Slavic-inspired take on mashed potatoes, rooted in the Polish and Ukrainian heritage of Pinellas County—topped with buttery mushrooms for serious soul food energy.
While not always in the spotlight, Tampa Bay has a quietly strong Eastern European presence, particularly in parts of Pinellas County like Clearwater and Largo. These communities brought hearty, humble comfort foods—think pierogi, borscht, and potato-laced everything.
This recipe is a love letter to that legacy: creamy mashed potatoes made with sour cream and butter (pierogi-style), topped with golden sautéed mushrooms—a nod to Slavic table staples like mushroom gravy and vareniki fillings. It’s simple, satisfying, and packed with old-world flavor.
Serves: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
What You'll Need:
For the potatoes:
2 lbs Yukon Gold or russet potatoes, peeled and cubed
4 tbsp unsalted butter
½ cup sour cream (or plain Greek yogurt)
¼ cup whole milk or cream (warm)
Salt & black pepper to taste
For the mushrooms:
8 oz cremini or baby bella mushrooms, whole or halved
2 tbsp butter or olive oil
1 small garlic clove, minced
Pinch of thyme (fresh or dried)
Salt to taste
Directions:
Boil potatoes in salted water until fork-tender, 12–15 minutes. Drain well.
Mash with butter, sour cream, and warm milk until smooth but still textured. Season generously with salt and pepper.
Sauté mushrooms: In a skillet over medium heat, cook mushrooms in butter or oil until golden and tender (8–10 minutes). Add garlic, thyme, and a pinch of salt near the end.
Top mashed potatoes with warm sautéed mushrooms and serve immediately—maybe with a few crisp scallions or fresh dill on top if you’re feeling fancy.
Notes:
Swap sour cream for cream cheese or add caramelized onions for even more pierogi vibes.
For a vegan twist, use olive oil and dairy-free yogurt.
Serve alongside kielbasa, roasted veggies, or just eat it straight from the bowl—we won’t judge.
