Vegetables - Goat Cheese Mashed Potato Gratin

SErves 8-10

4 pounds yellow-fleshed potatoes or baking potatoes, like russets
12 garlic cloves
2/3 cup heavy cream
1 cup + 2 T unsalted butter
2/3 cup mild goat cheese such as Montrachet (abt 3 1/2 oz)
1/2 cup minced scallion
S & p to taste

In a large saucepan, combine potatoes, peeled and cut into 1 1/2-2" pieces, and garlic with enough salted cold water to cover by 1/2". Bring to simmer and cook, covered, for 15-25 minutes until tender but not falling apart.

While potatoes are cooking, in a small saucepan heat the cream with the 1 cup butter, goat cheese, and s & p, over mod low heat, stirring until butter and cheese are just melted and smooth. Keep the mixture warm.

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 butter mixture, the scallion, s & p to taste, beating just until potates are fluffy and smooth (do not overbeat) and transfer mixture to a 1 quart shallow flameproof baking dish. Dot with remaining 2 T butter. (May be prepared up to this point 2 days in advance and kept covered and chilled. Reheat the potatoes in preheated 400 deg oven for 20 minutes before broiling them.)

Broil the potatoes under a pre-heated broiler about 4" from the heat 3-5 mins until top is golden.