These are super easy, and all the flavor comes from the already done for you “Garlic and Herb Cheese”. Look for this specialty Boursin brand cheese near the goat cheese and other specialty cheeses at your grocery store.

SERVES 8

4 pounds russet potatoes (4 large potatoes), peeled and chunked
Salt and freshly ground black pepper, to taste
1 cup half-and-half or cream (eyeball it)
12 ounces (1 1/3 cup or two small containers), garlic and herb cheese, such as Boursin
1/2 cup chopped chives (24 blades), or 4 scallions, thinly sliced

Start the potatoes: Place them in a pot with water. Cover pot, bring to a boil and lightly salt. Leave uncovered and simmer at rolling boil until tender, 8 to 10 minutes.

Drain potatoes and return them to hot pot. Smash potatoes with a little half-and-half or cream and garlic and herb cheese. Smash and incorporate chives. Add salt and pepper to taste.