Berkeley home cook Nina King raised three sons on this dish. They loved it then, and as adults still do. Her first husband liked it, and so does her second, as does Nina herself.

Raised in St. Louis, Nina adapted her recipe from an early Joy of Cooking, in a 1946 copy now dog-eared, signed by the author.

Selection of garlic franks, and inclusion of mashed potatoes, are Nina’s innovation. The glory of this dish is the excess of barbecue sauce that goes onto the mashed potatoes.

This is best served hot from the oven. If the franks and sauce are allowed to rest, they will not lose flavor, but the sauce will become absorbed into the franks.

Serves 3-4

Preheat oven to 375 degrees F.
Split franks and place in the unoiled baking dish, cut side down, in a single layer.
Pour on barbecue sauce.
Bake for ½ hour, basting several times.
Serve mashed potatoes separately. Let guests spoon sauce over their potatoes.