Smashed Roots and Tubers With Chevre (Goat Cheese)

By Mikekey *
@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:

4 Comments

Serves:

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

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.