Creamy Thanksgiving Mashed Potatoes

1. Set your milk, butter, Boursin cheese, and sour cream (if using) on the counter to come to room temperature.
2. Score your potatoes width-wise and add them to a pot. Cover with cold water by about an inch, season generously with salt, and bring to a boil. Reduce heat and gently simmer for 25 minutes, or until fork-tender.
3. Drain the potatoes and let sit for 5 minutes to cool slightly. Peel the potatoes and return them to the pot (heat off). Let them sit for 2-3 minutes to dry, ensuring no moisture remains. If needed, turn the heat to low to dry them out without browning.
4. Mash the potatoes through a sieve or ricer and return them to the pot. Add the room-temperature butter a few tbsp at a time.
5. In a separate saucepan, warm the milk.
6. Once all the butter is added, slowly fold in the warmed milk.
7. Add the grated garlic and room-temperature Boursin. Gently fold to combine.
8. Add the salt and sour cream (if using). Taste and adjust seasonings as needed.
9. Serve topped with more butter and fresh chives. Enjoy!