Smashed Roots and Tubers With Chevre (Goat Cheese)

Mikekey K

By
@Mikekey

Been serving this with our holiday turkey for the last 10 years or so. Very good in place of plain mashed potatoes. Try to find a stronger flavor chevre (the more aged, the stronger). If you prefer a creamier texture, add more chevre or some milk while mashing.


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Serves:

4

Prep:

15 Min

Cook:

25 Min

Method:

Stove Top

Ingredients

1 medium
turnip
2 medium
parsnips
1 large
rutabaga
2 large
yukon gold potatoes
4 oz
sharp chevre (soft goat cheese)
2 Tbsp
unsalted butter
1 tsp
snipped chives
salt and pepper, to taste

Directions Step-By-Step

1
Peel and trim all vegetables, and cube in 1-inch pieces.
2
Bring large pot of water to boil, and add vegetables. Cook until just tender, about 15 minutes
3
Drain and return to pan. Add chevre and butter and mash until desired consistency. (I like mine a little lumpy).
4
Stir in chives and season with salt and pepper to taste. Bring back to heat over medium burner, stirring to keep from sticking.
Serve.

About this Recipe

Course/Dish: Potatoes
Main Ingredient: Vegetable
Regional Style: American