Ingredients

12 oz (small new) red-skin potatoes, cribbed but not peeled (cut to serving size)

2 tsp kosher salt

2 cups half and half - or milk

one 5 oz package Boursin cheese

Ground white pepper

4 tsp chopped fresh parsley

4 tsp chopped fresh chives

1 head garlic

Preparation

Cook potatoes until tenter Melt Boursin, add butter and garlic to saute Add 2 cups milk and water mixture (or half/half) Add potatoes back Heat without boiling Add parsley Serve and add chives (and jalapenos) as garnish.