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In a large saucepan combine the potatoes, peeded and cut into 1 1/2 to 2 inch pieces, and the garlic with enough salted water to cover the potatoes by 1/2 inch and simmer them, covered for 15 to 25 minutes, or until they are tender but not falling apart. While the potates are cooking, in a small saucepan heat the cream with the 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 and keep the mixture warm. Drain the potatoes and garlic and force them ghrough a food mill fitted with the medium disc or a ricer into a bowl. with an electric mixer beat in the butter mixture, 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. 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. Broil the potatoes under a preheated broiler about 4 inches from the heat for 3 to 5 minutes, or until the top is golden.
