1. Line Instant Pot with rack insert and add a cup of water.

2. Place washed (and if desired, peeled) potatoes, quartered onions, and peeled garlic into pot.

3. Set to pressure cook on high for 20 minutes.

4. Let naturally release for 10 minutes before opening sealing valve.

5. Drain water and remove rack.

6. Mash potatoes slightly and then add in all other ingredients.

7. Continue mashing until desired consistency.

8. Let cool to room temperature before using in pierogies or store in the refrigerator if not using immediately.

9. Add 1 cup hot water to your mixing bowl.

10. Use a grain mill to grind wheat into a different mixing bowl.

11. Measure 4 cups of flour into hot water.

12. Add the egg, sour cream, and melted butter and mix until a shaggy dough forms.

13. Knead dough by hand until it has come together.

14. Cover with plastic wrap and rest dough in fridge for 60 minutes.

15. Remove 1/3 of the dough at a time (leave the rest covered in the fridge while you work).

16. Weigh out .75oz for each pierogi and roll into balls.

17. Using tortilla press or rolling pin, flatten dough to 1/8″ thickness and about 3″ diameter.

18. Dust dough mold and place dough circle on top.

19. Add 1-2 tsp of mashed potato filling to each round and press dough mold shut to seal pierogies.

20. Place pierogies on silicone mat lined baking trays and cover with a damp towel to prevent drying while you work.

21. Bring a large pot of water to a rolling boil.

22. Boil the pierogies in batches for about 2-4 minutes, or until they float to the top of the water.

23. Remove from water with a slotted spoon.

24. For a crispy golden finish, pan fry the boiled pierogies over medium-high heat in a large skillet with herbs and butter until lightly browned.