Real Recipes From Real Home Cooks ®

smashed roots and tubers with chevre (goat cheese)

(1 rating)
Recipe by
Mikekey *
Seattle, WA

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.

(1 rating)
yield 4 serving(s)
prep time 15 Min
cook time 25 Min
method Stove Top

Ingredients For smashed roots and tubers with chevre (goat cheese)

  • 1 md
  • 2 md
  • 1 lg
  • 2 lg
    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. Serve.

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