• Peel the potatoes if you prefer then cut the potatoes into evenly sized chunks about 1 inch thick. Place into a large stock pot then fill with water until the water covers the potatoes by about 1 inch.
• Bring the potatoes to a boil and boil for about 10-12 minutes or until you can pierce easily with a fork. Once done, drain the potatoes and place in a mixing bowl.
• Add potatoes to an electric mixer and mix with a potato masher or a ricer to break them down. Add milk, boursin cheese, and salt and pepper to taste. Mix the potatoes on low to medium low until smooth and the boursin cheese is melted. Avoid over-mixing. Taste and season with more salt and pepper if needed. Serve warm with green onion or chives as a garnish.

Instant Pot Instructions

• Peel the potatoes if desired, then cut into evenly sliced chunks. Add potatoes to the Instant Pot along with 1 cup of water and 1 teaspoon salt. 
• Secure the lid and set the valve to sealing. Cook on high pressure for 8 minutes. Once done, quick release the pressure and drain off any remaining water. 
• Add the potatoes back to the pot or transfer to a mixing bowl. Add milk, garlic & fine herb Boursin cheese, salt, and pepper. 
• Mash or mix on low until smooth and creamy. Avoid overmixing. Taste and adjust the seasonings as needed.