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1
Place the chopped potatoes in a large pot and cover with water. Bring to a boil and cook until tender, about 15 to 18 minutes.
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2
While your potatoes are cooking, melt 6 tablespoons of the butter in a small saute pan. Add the garlic and cook (gently!) over low heat. Do not let the garlic brown or burn. You want to mellow out the garlic and infuse the butter with flavor.
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3
When your potatoes are done, drain and transfer them to a large bowl. Pour the butter and garlic over the still warm potatoes and mash well -- I used a fork. As soon as incorporated, add the goat and Parmesan cheeses, and work them into the mixture.
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4
Now start adding your liquid. I use heavy cream because, by now, I've already passed the point of coronary doom and figure I might as well enjoy myself before shuffling off this mortal coil. Add as much liquid as you need to get the consistency you like. I used about a cup, but some people enjoy a creamier potato-it's all up to you.
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5
Add salt and pepper to taste. If you want, you can also stir in the chopped scallions at this point.
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6
Turn the mashed potatoes into a baking dish and dot the top with the remaining 2 tablespoons of butter (yes, more butter). I use a deep dish pie plate, but a 9 x 13-inch baking dish works nicely, as well. Cook in a 375u00b0 F oven until the top gets slightly browned and crusty, about 20 minutes.
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7
Have your defibrillator standing by, and enjoy!
