Ingredients

• 4 pounds yellow-fleshed potatoes or baking potatoes, like russets
• 12 garlic cloves
• 2/3 cup heavy cream
• 1 cup plus 2 tablespoons unsalted butter
• 2/3 cup mild goat cheese such as Montrachet (about 3 1/2 ounces)
• 1/2 cup minced scallion
• Salt and freshly ground pepper

Instructions

1. In a large saucepan, combine the potatoes, peeled and cut into 1 1/2- to 2-inch pieces, and the garlic, with enough salted cold water to cover the potatoes by 1/2 inch. Bring to a simmer and cook, covered, for 15 to 25 minutes, or until they are tender but not falling apart.
2. While the potatoes are cooking, in a small saucepan heat the cream with the 1 cup butter, the goat cheese, and salt and pepper, to taste over moderately low heat, stirring, until the butter and cheese are just melted and smooth. Keep the mixture warm.
3. Drain the potatoes and garlic and force them through a food mill fitted with the medium disk or a ricer into a bowl. With an electric mixer beat in the butter mixture, the scallion, and salt and pepper to taste, beating just until the potatoes are fluffy and smooth (do not over-beat), and transfer the mixture to a 1-quart shallow flameproof baking dish. Dot with remaining 2 tablespoons butter.
4. (The potatoes may be prepared up to this point 2 days in advance and kept covered and chilled. Reheat the potatoes in a preheated 400 degree oven for 20 minutes, or until they are heated through, before broiling them.)
5. Broil the potatoes under a pre-heated broiler about 4 inches from the heat for 3 to 5 minutes, or until the top is golden.
6. Wine Suggestions: Kendall Jackson Chardonnay Hahn Estates or Glass Mountain Merlot Rosemount Shiraz