Aligot (pronounced Ah-Lee-Go)
4 Tbsp. of heavy cream
2 tbsp. butter
Cook potatoes in boiling salted water in large saucepan for 20 minutes or until tender. Drain; peel. Mash the potatoes with the heavy cream in a large bowl, season with salt and pepper. Meanwhile, melt the butter in a small saucepan. Sauté garlic in butter for about one minute, do not allow garlic to brown. Add Brie; stir until completely melted. Stir the melted cheese mixture into the mashed potatoes. You want to keep stirring the mixture until it has a gummy silky texture (may use mixer to accomplish this more easily, garnish with the chopped chives.
FYI - We have also experimented using shredded Swiss cheese instead of the brie and it worked exceptionally well giving the Aligot a more nutty taste.