goat cheese and roasted garlic mashers

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

½         tablespoon kosher salt

4          ounces soft, fresh chèvre

4          tablespoons unsalted butter, at room temperature

10        roasted garlic* cloves

Place potatoes in 2-quart saucepan and cover with water by 1 inch. Add ½ tablespoon kosher salt to the water. Bring to boil and then reduce to a hearty simmer.

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

Transfer potatoes to Cuisinart™ mixing bowl. Insert the chef’s whisk. Turn to speed 6 and whip 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 6 are added, taste. Add additional cloves to individual taste. Add an additional ¼ teaspoon of salt if necessary.

Serve immediately.

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