Ingredients

• 4 pounds Yukon gold potatoe
• 3.5 teaspoons salt
• 9 tablespoons unsalted butter
• 1 , 5.3-ounce
• 0.5 cups heavy whipping cream
• 0.25 cups chives
• 0.5 teaspoons black pepper
• 0.25 teaspoons ground nutmeg
• 6 large egg yolks

Instructions

1. 1 Gather all ingredients.
2. 2 Place potatoes in a large pot and cover with cold water to a depth of 2 inches; add 2 teaspoons salt.
3. 3 Bring to a boil over medium-high heat, reduce heat to medium and simmer potatoes until they are tender and easily mashed with a fork, about 20 minutes. Preheat the oven to 425 degrees F (220 degrees C).
4. 4 Drain and return potatoes to the pot. Cook over medium, stirring constantly, for 2 minutes to help dry potatoes.
5. 5 Mash potatoes and 8 tablespoons butter until mostly smooth. (Some small pieces of potato are OK.)
6. 6 Add boursin, cream, chives, pepper, nutmeg, and remaining 1 1/2 teaspoons salt; mash until well combined, stopping to scrape down sides as needed.
7. 7 Add in egg yolks, 1 at a time, stirring between each addition until incorporated.
8. 8 Spread potato mixture evenly in a 2- to 2 1/4-quart baking dish. Gently brush top of potato mixture with remaining 1 tablespoon butter.
9. 9 Score top as desired using the tines of a fork; wipe fork clean as needed.
10. 10 Bake in the preheated oven until golden brown, slightly puffed, and an instant read thermometer inserted in center registers 160 degrees F (71 degrees C), about 30 minutes.
11. 11 Let stand 10 minutes before serving. Garnish with chives and pepper.

Nutrition per serving