1. Prepare the Potatoes: Begin by peeling and quartering your Yukon Gold potatoes. Place the potato pieces in a large pot and cover them with cold water by about an inch. Add a generous pinch of salt to the water. This seasons the potatoes from the inside out.

2. Boil the Potatoes: Bring the pot of salted water and potatoes to a rolling boil over high heat. Once boiling, reduce the heat to medium-low and simmer, uncovered, for 15-20 minutes, or until the potatoes are fork-tender. You should be able to easily pierce them with a fork without resistance.

3. Drain Thoroughly: Carefully drain the cooked potatoes in a colander. Allow them to sit in the colander for a minute or two, letting any excess steam escape. This step is crucial for preventing watery mashed potatoes.

4. Mash with Flavor: Return the drained potatoes to the empty hot pot. Add the softened unsalted butter, minced garlic, warmed whole milk, salt, and black pepper. Using a potato masher, begin to mash the potatoes until they reach your desired consistency. For extra creamy potatoes, you can use a hand mixer on low speed, but be careful not to overmix.

5. Stir in Fresh Herbs: Once the potatoes are mashed and creamy, gently fold in the finely chopped fresh parsley and chives. Stir just until the herbs are evenly distributed throughout the potatoes. Overmixing at this stage can break down the herbs and reduce their vibrant color and flavor.

6. Taste and Adjust: Taste the mashed potatoes and adjust the seasoning as needed. You might want to add a little more salt, pepper, or even a touch more butter or milk to achieve your perfect flavor and consistency. Serve immediately while hot.