Smashed Roots and Tubers With Chevre (Goat Cheese)

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.


☆☆☆☆☆ 0 votes

15 Min
25 Min
Stove Top


  • 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

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


  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.

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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