30min · 6 servings Ingredients • 3 pounds Yukon gold potatoes, peeled and cut into large cubes • ⅓ cup 2% milk, plus more as needed • 3 tablespoons salted butter • 5.2 ounces Boursin cheese with garlic and fine herbs • Coarse kosher salt and freshly ground black pepper to taste, I started with 1 teaspoon salt and 12 cracks of black pepper Instructions • Place potatoes in a large pot and cover with water. Add a large pinch of salt and bring to a boil, then simmer for 15-20 minutes or until tender. • Drain the potatoes and add back into the pot. Place the pot over medium heat and stir for 30 seconds or until any excess water has evaporated. • Remove from the heat and add the milk and butter. Use a potato masher or hand mixer to mash until almost smooth. • Add the cheese and fin