* Bring a large pot of water to a rolling boil over high heat. Add the potatoes and cook for about 20 to 25 minutes, or until the potatoes feel tender when tested in the center with a small, sharp knife. Drain the potatoes thoroughly.
* Place the potatoes back into the pot over very low heat. Add the butter and, using a potato masher, mash the potatoes working in the butter. Slowly add 1 cup of the milk and ½ cup of the cream, mashing and stirring until almost smooth. Add 1 cup of the goat cheese and mash into the potatoes. Add salt and pepper to taste, chives, the additional milk, cream, and goat cheese for a creamier potato dish.
* Serves 6.