Mashed Potato and Raw Endive Dish with XL CheeseDogs

Ingredients

• 4 XL CheeseDogs
• 1 kg floury potatoes, peeled
• 1 red onion
• 2 tbsp vinegar
• 100 g butter
• 250 ml whole milk
• 10 g salt
• ½ tsp grated nutmeg
• 500 g sliced and washed raw endive

Preparation method

1. Boil the potatoes in water with 1 tablespoon of salt over low heat for about 20 minutes until tender.
2. Slice the onion into thin half-rings and mix with the vinegar. Allow to marinate for 15 minutes.
3. Heat the butter and milk in a small saucepan until the butter has melted and the milk is boiling.
4. Drain the potatoes and briefly return them to low heat to steam dry. Mash the potatoes and stir in the warm milk and butter mixture. Season with pepper, salt, and nutmeg.
5. Stir the raw endive and pickled red onion into the mashed potatoes. Warm the mixture through gently.
6. Prepare the XL CheeseDogs using one of the following methods:
   Deep-frying: 4 to 5 minutes at 180˚ C
   Grilling: about 8 minutes on the griddle or contact grill over medium heat, turning frequently.
7. Serve the mashed potato and endive dish with the XL CheeseDogs.

Tip: Delicious when served with mustard, piccalilli, pickles, or pearl onions.