Cheddar & Chive Potato Pierogies

1. Combine Potatoes, Butter, Cream Cheese, Chives & Cheddar and smash together well to make filling and set aside. 2. Combine Flour, Salt, Cream Cheese, Melted Butter, Egg & Milk and Knead into a smooth dough on a floured surface. Roll out into a thin layer about 1/8' to 1/16.' Needs to be thin enough to boil quickly, but not break when stuffing them. Cut into circles with a biscuit cutter and stuff middle with filling making half circles and place on a sheet of wax paper to keep them from sticking together & set aside. 3. Boil Pierogies until they float to the surface a few minutes then set aside on a cutting board to dry about a minute before Sauteing in Butter. 4. Saute Kielbasa and Serve together with Sour Cream.