Boursin Mashed Potatoes

This is like the crack cocaine of side dishes. Seriously addictive. I ate so much it put me in a carb coma but it was worth every bite. The recipe is originally from Ina via Food Network magazine but I changed it up a bit making Boursin cheese the star of this dish-- because I can never get enough Boursin cheese, adding bacon (because duh...) and simplifying it (namely by not using the dastardly food mill).

3 lbs potatoes, peeled and quartered
5 garlic cloves
1 1/2 containers Boursin chive and garlic cheese
4 T butter at room temp.
1 1/2 cups sour cream
1/2 cup half-and-half
6 slices of bacon, chopped, cooked and drained on paper towels
1/2 cup parmesan cheese

Preheat oven to 375º. Place the potatoes and garlic in a large pot of salted water and bring to a boil. Reduce heat and simmer for 25 minutes; drain potatoes.

While the potatoes are still hot, add 3-4 teaspoons salt and freshly ground pepper along with all the remaining ingredients EXCEPT the parmesan cheese. Using a hand mixer, whip the potatoes until smooth. Pour the mixture into an oval buttered casserole dish, top with the parmesan and bake for about 40 minutes. You're welcome!