3 pounds potatoes, peeled and cut into cubes
1 teaspoon salt
3 cloves garlic, minced
¼ cup butter
¾ cup milk
2 teaspoon chopped fresh thyme leaves
1 teaspoon chopped fresh rosemary leaves
Salt and pepper to taste
Place potatoes in 4-quart saucepan; add enough water to cover potatoes. Add 1 teaspoon salt. Heat to boiling; reduce heat. Simmer uncovered 10-15 minutes or until tender; drain. Mash with potato masher or electric mixer on low speed.
While potatoes are cooking, melt butter in a saucepan over medium-low heat. Cook garlic in butter 3 to 4 minutes, stirring frequently and being careful not to brown butter, until garlic is very soft.
Stir in milk and herbs. Cook until thoroughly heated. Add milk mixture to mashed potatoes; beat until smooth and creamy. Season with salt and pepper to taste.