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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.
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2
Bring to a simmer and cook, covered, for 15 to 25 minutes, or until they are tender but not falling apart.
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3
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.
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4
Keep the mixture warm.
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5
Drain the potatoes and garlic and force them through a food mill fitted with the medium disk or a ricer into a bowl.
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6
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.
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7
Dot with remaining 2 tablespoons butter.
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8
(The potatoes may be prepared up to this point 2 days in advance and kept covered and chilled.
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9
Reheat the potatoes in a preheated 400 degree oven for 20 minutes, or until they are heated through, before broiling them.)
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10
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.
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11
Wine Suggestions: Kendall Jackson Chardonnay Hahn Estates or Glass Mountain Merlot Rosemount Shiraz
