Peel the potatoes fully or partially. I like to hold the potato with fingers at both end, and then peel around the sides of the potatoes. Not having to peel the ends makes the process a little quicker and also create a rustic look.
Add the diced potatoes to a pot full of cold water. Make sure the water cover the potatoes slightly. I also add 1 tablespoon of sea salt to the water while it boils.
Boil them for 20 minutes until they are soft enough to crush them with the back of a fork or a spoon.
Once the potatoes are soft enough to be pressed with the back of a fork or spoon, they are ready to be drained.
Add the potatoes back to the pot, making sure that the heat source is turn off.
Add boursin cheese, butter, cream, half of the chives, and a little sea salt to taste. I also like to add a little black pepper if I know my guests won't mind that.
Mash the potatoes with a potato masher, or you can add it to a bowl and use an electric mixer. Be careful not to over mix, as mashed potatoes can become gummy. Only mix until combined.
Taste the potatoes and see if it can use a little salt. I would add a pinch at a time and give it a fast stir, being careful not to stir too much. Add to a serving dish and top with remaining chives.
