Crisp Crushed Potato with Goat’s Cheese, Chives and Thyme

• 450 g (1 lb) new potatoes
• 1 crottin de Chavignol goat’s cheese, coarsely grated

Preheat the oven to 200°C/400°F/gas mark 6. Cook the potatoes in their skins in boiling salted water until just tender, then drain and leave until cool enough to handle. Peel the potatoes, put them in a bowl and crush lightly with a fork. Mix in the grated goat’s cheese, milk, butter a