Ingredients

• 1.5 pounds bite-sized baby gold potatoes , halved
• 1 teaspoon salt
• 2 stripss bacon
• 1 5.2ounce) cheese
• 0.25 cups melted unsalted butter
• 2 tablespoons grated Parmesan cheese
• 0.25 cups half-and-half
• salt and freshly ground black pepper
• 1 tablespoon chopped parsley

Instructions

1. 1 Place potatoes in a large pot, and sprinkle with salt. Fill the pot with cold water, covering potatoes by about an inch. Bring to a boil over medium high heat with the pot partially covered with a lid. Reduce the heat to medium, and simmer until potatoes are fork tender, 15 to 20 minutes. Drain potatoes and return to pot.
2. 2 Meanwhile, place bacon in a skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 7 minutes. Drain bacon slices on paper towels. Crumble when cool enough to handle.
3. 3 Break up potatoes with a potato masher or an electric mixer on low speed, add Boursin, butter, Parmesan, and bacon.
4. 4 Continue mashing, gradually adding half-and-half until all ingredients are well combined and you reach your desired consistency, adding more half-and-half if needed. Season with salt and pepper.
5. 5 Transfer to a serving dish, garnish with parsley, and serve.

Nutrition per serving