Put diced potatoes into a medium saucepan and fill with enough cold water to just cover the potatoes. Add a large pinch of salt. Turn heat to high and bring to a boil. Reduce to a simmer and cook until potatoes are very tender, about 10 minutes. Drain, reserving 1/4 cup potato water.
Into the hot pot of potatoes, add the Boursin® Cheese, hot milk, reserved potato water and a pinch of white pepper. Mash with a potato masher or the back of a fork until smooth. Taste. Add more salt and/or pepper if you’d like and serve immediately.
This recipe is also delicious with Boursin® Shallot & Chive or Boursin® Pepper.