This is Spane’s favorite dinner, bar none. I think it’s because I use very good hot dogs, either uncured New York style, or Kosher dogs. I use hot dogs with excellent flavor, and I use sharp or extra-sharp cheddar cheese.
This is an old recipe. My best friend Marissa‘s mother used to make these, and I loved them. Marissa told me she was surprised to find that her finance’s mother also made these. Shortly thereafter, when Spane was about 2, I found a very old 1950’s advertisement that had the recipe. I wish I had kept it, just for fun.
A lot of people make this with left over mashed potatoes. I suppose that would be okay, but potatoes lose their airiness when they are chilled, and it’s difficult to make them fluffy again. I always use freshly mashed potatoes, and make them like I would regular mashed potatoes, with plenty of butter and milk.
Please don’t use yellow mustard when making this dish. There are so many different mustards available, and a little experimentation is good for you. If you don’t like very strong mustard, try a brown mustard, or a stone ground mustard. Be adventurous!
Recipe: Hot Dogs Covered with Mashed Potatoes and Cheese
Summary: Use good quality hot dogs with flavor
- 8 Hot Dogs (good quality)
- 4 Russet potatoes (large)
- 1 teaspoon Sea Salt
- 1 tablespoon unsalted butter
- 1/4 cup milk
- Dijon Mustard
- 2 Kosher Pickles
- 1 cup Cheddar Cheese grated
- Peel the potatoes, and cut them into 2 inch pieces. Rinse well under cold water.
- Heat a large pot of water, and add the potatoes and salt.
- Boil the potatoes until they are fork tender, do not over cook!
- Mash the potatoes with a masher, then add the butter and mash some more.
- Start adding the milk, whipping all the while until they are nice and fluffy. Don’t add too much milk or your potatoes will be runny.
- Take the hot dogs and cut them down the middle lengthwise. Don’t cut all the way through!
- Line them up side by side on a baking sheet lined with foil.
- Spread a little mustard on each dog.
- Cut the pickles in half length wise, then cut each half in half lengthwise again. You would not have 8 pickle spears.
- Put a pickle spear in the center of each dog.
- Spoon the mashed potatoes over the dogs, being careful to fully cover them.
- Cover the potato with the cheese, making sure to fully cover the potato.
- Bake them in a 350 oven for about 15 minutes or until the cheese is bubbling.
Please don’t use yellow mustard! There is a huge variety of mustards available. Dijon goes very well with this, or a stone ground mustard would be great as well.
You may omit the pickle and/or mustard, but it won’t be as good. You can prepare this ahead and leave it in the refrigerator until you are ready to eat.
Preparation time: 10 minute(s)
Cooking time: 40 minute(s)
Number of servings (yield): 4
Culinary tradition: USA (Traditional)
Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.