Add potatoes to a large pot, cover with about 1" water, and bring to a boil. Once the water is boiling, cook about 15 minutes, until potatoes are tender when pierced with a fork.
While the potatoes cook, warm the milk and cream in a small pot over low heat. Keep the warm until ready to use.
Drain the potatoes. Cut butter into 4 - 5 pieces, and add to the potatoes. Add the goat cheese, half the salt, and half the warmed milk.
Use a potato masher or potato ricer to mash the potatoes, adding the remaining milk gradually. Add the remaining salt to taste, and serve.Texture Tip: If you didn't weigh your potatoes (and aren't sure if you are using a full 2 pounds), or if you like your mashed potatoes drier, you might not use all the milk or cream.Using a Hand Mixer: Another option is to whip the potatoes with an electric hand mixer instead of a masher or ricer. Take care not to over-whip the potatoes, because they can develop a gluey consistency.
Leftovers / Make Ahead: This mash reheats well in the microwave, or add to casserole dish, cover, and place in a warm oven (350ºF) for 20-30 minutes. Store in a sealed container, refrigerate, and use within 3-4 days. (I do not recommend freezing these potatoes.)