Wash, peel, and cut the russet potatoes into 1 ½ inch cubes. Rinse the potato chunks under cold water until the water runs clear. This helps remove excess starch for fluffier mashed potatoes.

Place the rinsed potato cubes in a large pot, add 1 tablespoon of salt, and cover with water by about 2 inches. Bring to a boil and cook for about 15 minutes, or until the potatoes are fork-tender. Drain the potatoes and rinse briefly with hot water to remove any excess starch.

While the potatoes are still warm, mash them using a potato ricer for the smoothest texture, or a masher if you prefer chunkier mashed potatoes. Return the mashed potatoes to the pot to keep them warm.

Add the room temperature unsalted butter, Boursin cheese, and 1 cup of warm heavy cream to the mashed potatoes. Gently fold everything together until well incorporated. Season with salt and freshly ground black pepper to taste, adding more cream if you want a softer texture. I like to let the butter fully melt in the warm potatoes before mixing for extra creaminess.

Serve the mashed potatoes hot. For extra flavor and a fresh touch, top with chopped fresh chives or parsley, and if desired, a bit of melted butter or your favorite gravy.