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.