This is adapted from a Rachel Ray recipe. We had it tonight with ham/turkey and roasted asparagus, and it was very good.
4 pounds russet potatoes, peeled and chunked
Salt and pepper
3/4 cup half-and-half or milk
8 ounces garlic and herb cheese (that soft cheese that is spreadable)
3 tablespoons chopped chives or, 2 scallions, thinly sliced
Boil potatoes until soft. Drain and return to pan. Mash (or whip with electric mixer) with half and half. Add cheese, stir to combine. Add salt and pepper to taste. Top with chives.