Brown Butter Boursin Mashed Potatoes

Wash, peel, and dice the 4 lbs Russet or Yukon Gold Potatoes into 1" cubes and place in a large pot.
Fill the pot with water to cover 1" about the potatoes and add 1 tablespoon salt and stir to season the water.
Heat the pot over medium-high heat and cook until the potatoes are for tender, about 20 minutes.
Meanwhile, add 1 cup salted butter to a saucepan and brown the butter over medium heat.
Once the butter begins to brown, add in the 10 fresh sage leaves and 2 teaspoons fresh thyme to fry while the butter finishes browning. Once browned, remove from heat and set aside until ready to use.
Drain the potatoes and leave them in the strainer.
Add 1 (5.3 oz.) package Boursin Garlic & Fine Herbs Cheese, ⅔ cup heavy cream, 1 teaspoon salt, ½ teaspoon ground black pepper, and about ⅔ of the brown butter (reserving the sage leaves for topping) to the pot and stir over medium heat until the cheese has melted.
Add the potatoes back into the pot and mash with a potato masher until the desired consistency is reached.
Stir in the finely grated 2 ounces Parmesan cheese and season with additional salt and pepper to taste.
Transfer to a serving dish and top with the remaining brown butter and herbs.