They’re light, flavorful, and full of potato-y deliciousness—everyone's favorite American comfort food. The secret of this recipe is to dry the spuds fully and use a ricer or food mill. If you don’t have one yet, it’s well worth the money to get potatoes this fluffy.
Put potatoes into a large pot and cover with 3 inches cold water.
Raise heat to high and boil potatoes until tender, about 10 minutes or so.
Drain well. Pass through a ricer or food mill into a medium-size bowl.
In a separate small saucepan, melt butter and cook garlic gently until fragrant; don’t brown it. Add herbs and stir well.
Remove from heat and let rest 5 minutes.
Fold into potatoes. Add cream and fold gently.
Season to taste with salt.