Hot Dogs with Mashed Potatoes

• •2 lb Russet or Yukon Gold potatoes, peeled and quartered
• •0.5 cup milk, whole or 2%
• •4 tablespoon unsalted butter
• • to taste salt
• • to taste black pepper, freshly ground
• •4 large all-beef hot dogs
• •2 tablespoon unsalted butter
• •2 tablespoon all-purpose flour
• •1.5 cup beef broth, low sodium
• •0.5 teaspoon Worcestershire sauce
• •1 tablespoon fresh chives, chopped
• • to taste ketchup
• • to taste mustard

Instructions

1. 1

   Prepare the potatoes: Place the peeled and quartered potatoes in a large pot. Cover with cold water by about 1 inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce heat to medium-low and simmer until the potatoes are very tender when pierced with a fork, approximately 15-20 minutes.

2. 2

   Cook the hot dogs: While the potatoes are cooking, heat a large skillet over medium-high heat. Add the hot dogs and cook, turning occasionally, until they are nicely browned and heated through, about 5-7 minutes. Remove from skillet and set aside.

3. 3

   Make the simple gravy: In the same skillet (or a separate small saucepan), melt 2 tablespoons of unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, until a light golden roux forms. Gradually whisk in the beef broth, ensuring there are no lumps. Bring to a simmer, stirring continuously until the gravy thickens to your desired consistency. Stir in the Worcestershire sauce. Season with salt and black pepper to taste. Keep warm.

4. 4

   Mash the potatoes: Drain the cooked potatoes thoroughly. Return them to the hot pot. Add the milk and 4 tablespoons of unsalted butter. Mash with a potato masher or a large fork until smooth and creamy. Season with salt and black pepper to taste, adjusting as needed.

5. 5

   Serve: Divide the mashed potatoes among 4 plates. Place one cooked hot dog alongside each mound of mashed potatoes. Spoon the warm gravy generously over the potatoes and hot dogs. Garnish with chopped fresh chives, if desired. Serve immediately with ketchup and mustard on the side for dipping.

Chef's Tips

• 💡Do not overmix your mashed potatoes; overmixing can release too much starch and make them gummy. Mash just until smooth.
• 💡For extra creamy mashed potatoes, warm the milk and butter slightly before adding them to the cooked potatoes.
• 💡Choose good quality, all-beef hot dogs for the best flavor and texture in this simple dish.
• 💡If your gravy is too thick, thin it with a little more beef broth or water. If it's too thin, simmer it gently for a few more minutes to reduce.