Hot Dogs Covered with Mashed Potatoes and Cheese

Recipes in this PostHot Dogs Covered with Mashed Potatoes and Cheese

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!

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Recipe: Hot Dogs Covered with Mashed Potatoes and Cheese

Summary: Use good quality hot dogs with flavor

Ingredients

  • 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

Instructions

  1. Peel the potatoes, and cut them into 2 inch pieces. Rinse well under cold water.
  2. Heat a large pot of water, and add the potatoes and salt.
  3. Boil the potatoes until they are fork tender, do not over cook!
  4. Mash the potatoes with a masher, then add the butter and mash some more.
  5. 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.
  6. Take the hot dogs and cut them down the middle lengthwise. Don’t cut all the way through!
  7. Line them up side by side on a baking sheet lined with foil.
  8. Spread a little mustard on each dog.
  9. Cut the pickles in half length wise, then cut each half in half lengthwise again. You would not have 8 pickle spears.
  10. Put a pickle spear in the center of each dog.
  11. Spoon the mashed potatoes over the dogs, being careful to fully cover them.
  12. Cover the potato with the cheese, making sure to fully cover the potato.
  13. Bake them in a 350 oven for about 15 minutes or until the cheese is bubbling.

Quick notes

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.

Variations

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)

My rating 5 stars:  ★★★★★ 1 review(s)

Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.

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2 Responses to Hot Dogs Covered with Mashed Potatoes and Cheese

  1. Oakley says:

    Yup, this is one of my favorites, too! Have you tried putting a little ketchup in the center of the dogs? It’s really good that way.

  2. Bobbie says:

    You have to use hot dogs with flavor for this. I tried using chicken dogs, and everybody hated it.