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