From The Kitchen

4 pounds Yukon Gold potatoes or purple potatoes, peeled and cut into 2-inch chunks

12 cups water

1 tablespoon kosher salt, plus more to taste

2 cups garlic-and-herb spreadable cheese (such as Boursin or Alouette) (from 3 [5.2-ounces] pkg.), at room temperature

1 ½ cups whole milk, warmed

Cracked black pepper and unsalted butter, for garnish

Steps

1-Place potatoes in a large pot. Add 12 cups water; bring to a boil over high. Add salt, and reduce heat to medium; simmer until tender, 20 to 25 minutes. Drain, shaking off any excess water.

2-Pass potatoes through a ricer back into pot. Add spreadable cheese and milk; fold until smooth. Season to taste with salt. Garnish with black pepper and butter.