Mashed Potato and Goat Cheese Gratin

(8-10 side dish)

4 lbs russet potatoes, peeled, cut into 1 in pieces
4 large garlic clove, peeled
3/4 c plus 2 Tbs (1 3/4 sticks) unsalted butter
2 3 1/2 oz pkgs soft fresh goat cheese, crumbled
1/2 c whipping cream
3/4 c thinly sliced green onions

Butter 13x10x2 in oval glass baking dish. Place potatoes and garlic in large pot of salted water. Boil until potatoes are tender, about 20 minutes. Drain potatoes and garlic and return to pot.

Meanwhile, heat 3/4 c butter, soft fresh goat cheese and whipping cream in heavy small saucepan over low heat, stirring unitl smooth, about 4 minutes. Remove from heat.
Mash cooked potatoes and garlic cloves until almost smooth. Stir in goat cheese mixture and green onions. Season to taste with salt and pepper. Transger potato mixture to prepared baking dish. Smooth top. (Can be made 1 day ahead. Cover; chill. Uncover before continuing.)

Preheat over to 400. Melt remaining 2 Tbs butter. Drizzle over gratin. Bake until golden on top and bubbling around edges, about 40 minutes. Let stand 10 minutes; serve.