We’re fast approaching that time of year when families of all sorts come together to enjoy eachother’s company and give thanks. This year why not change it up a little.
Potato-Peanut Casserole!
That’s right. We’re taking the traditional sweet potato caserrole with mini-marshmallows and turning it on it’s head. Literally.
4 medium Russet potatoes, peeled (about 2 pounds)
4 tbsp butter
1 C. milk
8 oz blue cheese (Stilton if you can get it, otherwise Gorgonzola)
1/2 C. Burnt Peanuts
2 (8 oz) bags of Circus Peanuts.
Cut the potatoes in half and boil in salted water for 30 minutes.
Remove from water and mash with butter, milk, and cheese.
Stir in half the Burnt Peanuts and spread in a 9×9″ Pyrex dish.
Add one layer of Circus peanuts, then another layer of the potato whippy.
Bake for 30 minutes at 350°F. Remove from oven, add a second layer of Circus Peanuts and the rest of the Burnt Peanuts and return to the oven for another 10 minutes.
Just imagine the look on your family’s faces when you impress them with less-than-traditional-but-still-something holiday dish! Won’t Aunt Edna June and Uncle Whatshisname be surprised!?!!!