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Lynn's Potatoes With Goat Cheese

2 1/2 pounds medium-size russet potatoes -- peeled and quartered
1 teaspoon salt
6 ounces goat cheese
6 tablespoons margarine
milk
1/3 cup chopped scallions

Place potatoes in a pot and cover by an inch or two with cold water.
Heat water to a boil, add salt, then reduce heat to a steady simmer
and cook potatoes until tender, about 15 minutes. (They will be
done when a knife point inserted to the center meets no resistance.)
If preparing a menu, leave potatoes in the water until 5 minutes
before serving.

Break goat cheese into small pieces in a large bowl, mix in margarine.
Drain potatoes. Transfer the potatoes to the bowl. Immediately
mash the potatoes and then beat with an electric beater to mix them
with the margarine and cheese, adding enough milk to reach the
desired consistency. Stir in scallions and serve.

I was recently on a tour of Latin America , and the only regret I have was that I didn't study Latin harder in school so I could converse with those people.

- J. Danforth Quayle