Place scrubbed and quartered potatoes into a large pot and cover with water
Bring the water to a boil over high heat and then reduce to medium/medium low and simmer until the potatoes are fork tender
Drain the potatoes and let them sit covered with a towel for a few minutes
Place the pot back over medium heat and add 4 tablespoons of butter and 3 finely minced cloves of garlic
Cook until the butter has melted and the garlic is fragrant
Add 3/4 cup of heavy cream, 1 teaspoon of salt and 1/4 teaspoon of black pepper and whisk to combine
Remove the pot from the heat, carefully add the potatoes and mash them smooth
Add 1/4 cup of finely chopped herbs and use a flexible spatula to mix
Taste and add additional salt or black pepper, if necessary