Wash 3 pounds of Yukon gold potatoes and cut into chunks. 

Place a dutch oven or large pan over medium-high heat. Melt butter with milk and cream, fresh herbs and seasonings.

Add in potatoes, making sure potatoes are covered with liquid.

Cook potatoes at a low boil until fork tender, about 30 minutes. 

Do NOT drain the potatoes over the sink like you would if you were cooking the potatoes in water. 

Place a colander over a large bowl and drain potatoes, reserving cream mixture.

Pour potatoes back into the pan, discarding herb stems. Using 1/2 cup measure, add cream mixture to potatoes and beat with electric mixer until desired consistency. I used 1 1/2 cups and reserved the rest in the refrigerator. 

Add additional fresh ground pepper and salt if needed.  

 Keep potatoes warm until ready to serve. You may drizzle an additional tablespoon or two of melted butter over potatoes before serving if desired.