Smashed Roots and Tubers With Chevre (Goat Cheese)

1
Mikekey *

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.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
4
Prep:
15 Min
Cook:
25 Min
Method:
Stove Top

Ingredients

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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

How to Make Smashed Roots and Tubers With Chevre (Goat Cheese)

Step-by-Step

  • 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.
    Serve.

Printable Recipe Card

About Smashed Roots and Tubers With Chevre (Goat Cheese)

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




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