Begin by peeling 2 pounds of Yukon Gold potatoes and cutting them into even chunks, roughly 1-2 inches in size.

Transfer the potato chunks to a large pot, fill it with cold water until just covered, add a pinch of salt, and bring to a boil.

Once boiling, reduce the heat and simmer for 15-20 minutes, or until the potatoes are fork-tender.

Drain the potatoes, allow them to sit in the pot for a few minutes to steam dry.

Return the potatoes to the pot and mash until desired smoothness is reached.

Heat 4 tablespoons of unsalted butter and ½ cup of whole milk until warm, then mix with the mashed potatoes along with ½ cup of sour cream and 4 ounces of crumbled Boursin cheese.

Taste and season with salt and pepper to your liking.

Transfer to a serving bowl, garnish with fresh herbs or an extra pat of butter, and serve warm.