Move Over Corn Dogs – There’s Mashed Potato Dogs Now

Ever wanted to have mashed potatoes taken to the next level, then here is the place to be, because I’ve found dinner on a stick that uses mashed potatoes, yes mashed potatoes. Sure there are other delicious components like hot dogs and cheese, but honestly, I’m here to eat mashed potatoes that are creamy, crunchy, and on a stick.

It’s hard to wade through the depths of the internet, but when you come across something this delicious you know you’ve hit gold. Though there are a few steps, none of them are particularly complicated, in fact, you could make the mashed potatoes ahead of time for an even speedier assembly.

I’m not sure what you would call this mashed potato mash-up. It’s half a delicious side dish plus half summertime hot dog delicacy, but for all intents and purposes, I’m using the name potato dog. Luckily this potato dog isn’t reserved for the summertime and it actually is way easier to make than our classic corn dog. Unlike corn dog batter, which has to have the correct consistency (it never does), mashed potatoes are guaranteed to stick to the hot dog.

I think we can all agree that the ingredients are readily available, hot dogs, slices of cheese, potatoes, eggs, and bread crumbs. The trick to a fully and evenly cooked potato dog is cooking the hot dogs in advance, and pre-poking a hole through the hot dogs. This step ensures that you don’t rip the mashed potato filling off of the outside.

It’s kind of like an assembly line, but the whole process is super feasible. When buying sliced cheese, my tip is to choose a good melting cheese like provolone, muenster, mozzarella, fontina, or American cheese. Those cheeses will melt evenly and the cheese pull will be utterly dramatic.

You don’t need to add butter or cream to the mashed potatoes, a bit of water, salt, and pepper will do, you want the mashed potatoes smooth but still shapeable. Making the mashed potato layer is like spreading out cookie dough. To roll the mashed potatoes over the cheese-covered hot dogs, assemble the potato dogs on a piece of wax paper or a silicone mat and fold the sides of the mashed potatoes into the ends, which will seal the ends closed.

Remember, the more you touch the potato dog, the softer it will become and it may fall apart. Though this recipe is mostly gluten-free, you need a bit of flour to coat the outside of the potato dogs. A simple egg wash and coating of bread crumbs is all that stands between these potato dogs and a sizzling hot pan. You can easily make these potato dogs ahead, simply lay them on the sheet pan and refrigerate or freeze them before storing them in a freezer bag, but before frying, you’ll have to defrost the potato dogs. If you’re not freezing them (and why should you wait to eat this deliciousness?), the frying is just to get the outside golden brown and crispy. Make sure you have plenty of neutral cooking oil in your pan and potato the potato dogs frequently.

Pan-frying will warm the cheese up just enough to get a delicious gooey texture. Though the video shows simple potatoes and cheese, you can easily jazz up the flavor without comprising the integral structure of the potato dogs. Cajun seasoning or garlic powder will be great additions to the potatoes and you can easily find spicy slices of melting cheese to give the potato dogs a fun zippy taste. The toppings can also add a great flavor, though ketchup and mustard are a classic combo, barbeque sauce and seasoned mayonnaise would be great as well!

To see the whole video watch it below!