Boil russet potatoes in salted water until fork tender, about 10-12 minutes.
Drain and return to pot. Add Boursin cheese to the cooked potatoes.
Add warmed milk. Use a hand mixer or masher to combine until smooth.
Taste the mixture and adjust seasoning if desired. If making ahead, store in an air-tight container in the fridge.
To reheat: Place in an oven-safe dish and warm at 350 until hot. Stir in a tablespoon or two of milk if needed.
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