Add potatoes to a large heavy-bottomed pot. Cover with water. Bring to a boil, then reduce heat to simmer and stir in salt. Simmer for 20-25 minutes until fork can be easily inserted into the potato without resistance.

While the potatoes are cooking, prepare the infused milk. In a medium saucepan, combine the milk, thyme, rosemary, and garlic. Simmer on medium-low heat for 10 minutes until aromatic. Place a fine mesh strainer over a large liquid measuring cup (for easy pouring) and strain the milk mixture. Discard solids. Set milk aside.

Drain the potatoes into a colander. Transfer back to the pot (taken off the heat) and let sit for 5 minutes. The potatoes will continue to steam which removes excess moisture.

Take out a large mixing bowl to prepare the mashed potatoes. Press the warm potatoes through the potato ricer into the bowl. Add the softened butter. Use a wooden spoon or rubber spatula to mix the butter into the riced potatoes. Alternatively, you can combine with an electric mixer on low speed. Once the butter is fully incorporated, slowly mix in ⅓ milk mixture at a time. Season with salt and pepper. I recommend adding a bit of salt, taste, adding more, taste, and repeat until perfectly seasoned!

Garnish with fresh chives and serve warm. I recommend pairing it with my favorite homemade mushroom gravy (recipe in notes)!