Goat Cheese and Roasted Garlic Mashers

5          pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes

1          tablespoon kosher salt

10        ounces soft, fresh chèvre

8          tablespoons unsalted butter, at room temperature

12-14    roasted garlic* cloves

Place potatoes in a 6-quart stockpot and cover with water by 1 inch. Add 1 tablespoon kosher salt to the water. Bring water to a boil and then reduce to a hearty simmer.

Cook potatoes until very tender, about 30 minutes. Drain potatoes and then return to pot over low heat. Heat to dry out potatoes, about 3 to 5 minutes.

Transfer potatoes to Cuisinart™ mixing bowl. Insert the chef’s whisk. Mix on speed 6 for about 3 minutes. Scrape bowl with a rubber spatula and mix again on speed 6 for another 2 minutes, until potatoes are completely mashed with no  lumps. Turn stand mixer to speed 3 and mix in the chèvre until completely incorporated, and then the butter until completely incorporated. Add garlic cloves one at a time. When 10 are added, taste. Add additional cloves to individual taste. Add an additional ½ teaspoon of salt if necessary. Serve immediately.

*To roast garlic: place peeled garlic cloves on a sheet of aluminum foil, drizzle with olive oil and wrap together. Place in 400°F oven for about 30 to 35 minutes, until lightly browned and soft.