Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering.

While the potatoes are cooking place 1 teaspoon olive oil in a large skillet over medium high heat. Add the onion and cook for about three minutes, tossing frequently. Add the carrot, celery and peppers and cook for another 5 minutes.

Add the crawfish tails, salt and Creole seasoning. Cook for about 5 minutes while until the crawfish tails are just cooked through. Add the milk and goat cheese and turn off the heat. Stir until the goat cheese is melted. Add the fresh ground black pepper.

Preheat the oven to broil.

The potatoes should take about 15 - 20 minutes, until slightly soft in the middle, so watch them carefully while cooking the crawfish. They should give when squeezed.

Remove from heat and drain water. Let cool a few minutes and the skins will slip off easily.

Pass the peeled potatoes through a potato ricer, or using a fork, gently mash the potatoes until smooth. Add the olive oil, buttermilk, milk and salt. Add ground black pepper to taste.

Place the crawfish mixture in a 9 inch by 9 inch Pyrex dish. Top with the mashed potatoes. Spray lightly with olive oil.

Place in the oven under the broiler for about 3 - 5 minutes watching carefully. When the potatoes are slightly browned turn off the oven. Let stand in the oven for about 12 - 15 minutes total. Serve.