INGREDIENTS

• 24 ounces white fingerling potatoes
• 5 ounces Boursin
• ¼ cup half and half
• Salt and pepper

PROCEDURE

Put the potatoes in a large pot of cold water.  Bring to a boil, and salt the water.  Cook until fork tender.  Drain, and return to the hot pot.

Add the Boursin and half and half to the pot.  Smash with a potato smasher, and season with salt and pepper.  Stir everything until well combined.