Place potatoes in a large saucepan; fill with water to just cover the potatoes. Add salt and bring water to a boil. Turn down to a simmer and cook until tender.
Strain potatoes, reserving 1/2 c. of the cooking liquid
Return potatoes to pot and add the milk, butter and chevre.
Mash until smooth but do not over whip. Check seasoning and adjust with salt and pepper.
If potatoes are still a little dry, add some of the reserved cooking liquid.