Clean and cut the potatoes into small 1-2” pieces. Add to a large saucepan or stockpot, and cover with water (until potatoes are just covered).

Turn heat to high, and bring potatoes to a boil.

Once boiling, reduce heat to medium, and simmer the potatoes for 10-15 minutes, until potatoes are easily pierced with a fork.

While potatoes cook, brown the butter. Heat butter over medium heat until melted, and cook 4-5 minutes, stirring occasionally, until golden brown. Turn off the heat and stir in garlic, stirring constantly to ensure it does not burn. Alternatively, you could remove the pan from the heat for about 2 minutes, then add the garlic and stir constantly.

Remove the garlic and butter mixture from heat, transfer to a medium bowl, and set aside.

Drain cooked potatoes well, and transfer to a large mixing bowl (to make them extra dry, add back to the pot, and heat on low flame for a few minutes to evaporate any excess moisture).

Mash the potatoes with a hand masher or hand mixer until smooth. Add the scallion greens, salt, pepper, browned butter mixture, heavy cream, and Boursin cheese to the bowl, and stir to combine.

Garnish with thinly sliced scallion and serve!