Hot Dogs covered with mashed potatoes and cheese is such a comforting food. It’s also easy and quick to get on the table. A favorite for kids 2 to 92, it’s great with a salad and a good pilsner.
The biggest and most surprising compliment I have received on this was when Chef John Farion’s daughter came out from Detroit to clear out her father’s estate. She said, “That thing you made when I was eight years old, with hot dogs and mashed potatoes? I loved that! Can you make that again?” I was truly amazed. She remembered the food she had had 30 years ago. Of course, I made it.
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.
Making Hot Dogs with Potatoes and Cheese
A lot of people make this with leftover 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.
Instead of using regular mashed potatoes, use Colcannon instead. It’s a great way to add a healthy, thrifty vegetable to this dish.
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 brown mustard, or stone-ground mustard. Be adventurous!
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Hot Dogs Covered with Mashed Potatoes and Cheese
Tips from the Chef
Quick notes
Please don’t use yellow mustard! There is a huge variety of mustards available. Dijon goes very well with this, or 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.Equipment
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Ingredients
- 8 Hot Dogs, good quality
- 4 Russet potatoes, large
- 1 teaspoon Sea Salt
- 1 tablespoon unsalted butter
- ¼ cup milk
- Dijon Mustard
- 2 Kosher Pickles
- 1 cup Cheddar Cheese, grated
Instructions
- 4 Russet potatoesPeel the potatoes, and cut them into 2-inch pieces. Rinse well under cold water.
- 1 teaspoon Sea SaltHeat a large pot of water, and add the potatoes and salt.
- Boil the potatoes until they are fork-tender, do not overcook!
- 1 tablespoon unsalted butterMash the potatoes with a masher, then add the butter and mash some more.
- 1/4 cup milkStart 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.
- 8 Hot DogsTake 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.
- Dijon MustardSpread a little mustard on each dog.
- 2 Kosher PicklesCut the pickles in half lengthwise, 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.
- 1 cup Cheddar CheeseCover 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.
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