Place the potatoes in a pot with enough cold water to cover them.

Bring to a boil over medium-high heat and cook for 20 minutes or until the potatoes are tender; drain potatoes and return the potatoes to the pot.

Meanwhile, in a small saucepot, combine the heavy cream, butter, garlic, kosher salt and pepper. Simmer over low heat until the butter is melted and the mixture is heated through. Do not let the mixture come to a boil

With a mixer or immersion blender, mash the potatoes. Gradually add the warm cream mixture and beat until blended.

Add the Boursin and beat until the potatoes have a whipped consistency.

Transfer to a serving dish and enjoy!