- 1 1/2 pounds russet potatoes, peeled, quartered
- 5 garlic cloves
- 1/2 cup (1 stick) butter, room temperature, cut into pieces
- 1/2 cup chopped mixed fresh herbs (such as basil, parsley, and chives)
- Cook potatoes and garlic in large saucepan of boiling salted water until tender, about 25 minutes. Drain well. Return potatoes and garlic to pot.
- Using handheld electric mixer, beat potato mixture at low speed until smooth. Add butter; beat until melted and smooth. Increase speed and whip potatoes just until light and fluffy. Stir in herbs. Season with salt and pepper; serve.