1. Peel the potatoes, and cut into quarters. Place in a large saucepan, and cover with water. Add garlic and 1 teaspoon of salt. Bring to a boil. Cook until potatoes are fork-tender.
2. In a small saucepan over low heat, combine the milk, 4 tablespoons of butter, goat cheese, remaining salt and the pepper. Stir until mixture is melted and heated through. Drain the potatoes, and mash them. Pour the milk mixture into the mashed potatoes. Stir to combine. Transfer to an 8 x 8 square or 6 x 9 oblong baking dish. Cut the remaining 2 tablespoons of butter into small pieces. Scatter the butter pieces over the top of the potatoes.
3. The potatoes may be prepared up to this point 2 days in advance, kept covered and chilled. Reheat the potatoes in a 400° F oven for 20 to 30 minutes if they’re room temperature or for 40 to 50 minutes from the fridge. When potatoes are heated through, add parmesan. Turn on the broiler. Broil on high for 2 to 4 minutes until top is golden and cheese has melted.

Calories: 229, Fat: 12 g (8 g Saturated Fat), Cholesterol: 35 mg, Sodium: 570 mg, Carbohydrates: 25 g, Fiber: 0 g, Protein: 5 g.