2 lb. yellow-fleshed potatoes (Yukon gold, Yellow Finn) or Russet potatoes
6 garlic cloves, unpeeled
1/3 c. heavy cream
1/2 c. unsalted butter
1/3 c. soft, mild goat cheese (about 3-1/2 ounces)
1/4 c. scallion, minced

Peel potatoes and cut into 1/2-inch pieces. In a large sauce pan, cover potatoes and garlic cloves with salted, cold water by 1/2-inch; cover and simmer 15 to 25 minutes or until potatoes are tender. In a small sauce pan, heat cream, butter, goat cheese and salt and pepper to taste over low heat, stirring until butter and cheese are just melted and smooth. Keep warm.

Drain potatoes and garlic and force through a food mill fitted with a medium disk into a bowl. Beat (with an electric mixer) in butter mixture, scallion and salt and pepper to taste until potatoes are fluffy and smooth. Place mixture in a 1-quart shallow baking dish.

Preheat broiler. Broil potatoes about 4 inches from broiler for 3 to 5 minutes or until top is golden brown.

Serves 4.