Boursin Mashed Potatoes

• 3 1/2 lbs potatoes, peeled & cut into 2-inch chunks
• 2 (5 ounce) packages boursin spreadable cheese with garlic and herbs, softened
• 1/2 cup whole milk or 1/2 cup half-and-half, heated
• fresh ground pepper

1. Place the potatoes in a large saucepan and cover with cold water. Bring to a boil over medium-high heat; reduce heat and simmer until the potatoes are very tender, 20 to 25 minutes. Drain the potatoes in a colander. Return the potatoes to the pot and cook over low heat for 30 seconds or so to evaporate any water that may be remaining on the potatoes.
2. With a mixer, beat the potatoes until they are smooth. Add the two containers of Boursin cheese and continue beating until thoroughly incorporated. Thin the potatoes by beating in the milk or half-and-half. Season the potatoes with pepper to taste.
3. Transfer the mashed potatoes to an ovenproof casserole and cover.
4. You may rewarm the potatoes either by baking in a 350 degree F. oven or by microwaving until piping hot. Serve at once.

potatoes, spreadable cheese with garlic, milk, fresh ground pepper

Taken from www.food.com/recipe/boursin-mashed-potatoes-497697 (may not work)