Boil potatoes until tender. Drain water and save for dough. Mash well with pesto, cheese, salt and pepper.
Combine dry ingredients. Add milk, water and oil. Knead on floured board until smooth and elastic. Roll 1/8 inch thick. Cut into circles using garlic pesto lid. Fill with a dab of the potato mixture. Pinch edges shut with fingers. Boil in batches of ten in salted water about 5 minutes until perogies float to the top.
Serve with mixed greens topped with black pansy and apple cider vinaigrette (1/4 cup black pansy syrup, 1/4 cup apple cider vinegar, 1 tsp salt, 1 minced garlic clove, 1 cup canola oil)