1. Rinse peeled and chopped potatoes under cold water to remove excess starch.

2. Place potatoes in a large pot and cover with cold salted water, then bring to a gentle boil.

3. Simmer potatoes for 15–20 minutes until fork tender, then drain and let steam dry for 3–5 minutes.

4. Warm butter and heavy cream in a saucepan over low heat until butter melts, then remove from heat.

5. Mash potatoes while hot using a ricer or masher, then transfer to a mixing bowl.

6. Fold in the warmed butter and cream mixture gradually, stirring gently to maintain a smooth texture.

7. Add warmed milk if needed to reach desired creaminess.

8. Stir in chopped parsley, chives, thyme, and garlic if using, then season with salt and pepper to taste.

9. Transfer to a serving dish, create gentle swirls with a spoon, and garnish with extra herbs or melted butter.