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jdyer
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Peel and dice the potatoes into even-sized chunks (roughly 1-1.5"). Add to a large pot and pour in enough stock to comfortably cover them (top up with water if needed). Stir in 1 tsp salt then bring to a boil. Cook the potatoes until knife tender right through (approx 12-15 mins depending on size). Drain in a colander and give it a couple of shakes.
Leave the potatoes to sit and steam for 1 minute. During this time immediately add the butter and milk to the now empty pot and stir to melt the butter. The residual heat should be sufficient but temporarily add the pot back over high heat quickly if needed.
Give the colander another shake then add the potatoes to the pot and mash until relatively smooth. Add the Boursin and continue mashing until smooth, then season with salt and pepper and mash once more (I recommend ½ tsp salt and ¼ tsp pepper, but work to taste). If you want to smooth the potatoes with more milk, warm it in the microwave or on the stove and mash it in a splash at a time.
Add to a serving dish and use a spoon to swirl the top. Drizzle over the melted butter and sprinkle with chives. I also like a few pinches of black pepper. Tuck in and enjoy!