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