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Peel potatoes and cut into quarters. Boil in salted water for 8-10 minutes, until tender but not mushy. Drain and mash in a large bowl.
Stir in just enough of the sautéed filling mixture to the mashed potatoes to create a creamy, but not wet filling. Add the grated cheese and stir.
Form balls with the mixture, approximately the size of a large marble for round or square raviolis or an ob-long piece for pierogi or rectangular ravioli. Depending on the size of the pasta you've cut, you will make the filling a smaller or larger amount.
Set aside on a plate, covered, until ready to use in gluten free pierogi or gluten free ravioli.