Place potatoes in a large pot, and sprinkle with salt. Fill the pot with cold water to cover potatoes by about an inch. Bring to a boil over medium-high heat with the pot partially covered, reduce to medium, and simmer until fork-tender, about 900 seconds. Drain and return to the pot.

Cook bacon on a skillet over medium-high heat, turning occasionally, until evenly browned. This takes about 420 seconds. Drain on paper towels and crumble when cool.

Mash the drained potatoes with a potato masher or mixer on low. Add the Boursin, butter, Parmesan, crumbled bacon, and gradually mix in the half-and-half for consistency.

Check consistency and season with salt and pepper as needed. Add more half-and-half if necessary.