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Place the cubed potatoes in a stock pot. Fill pot with enough water to cover the potatoes by about 1½".
Place on high heat and bring to a boil. Reduce heat to medium and let simmer for 12-15 minutes, or until potatoes are tender and can easily be pierced with a fork.
Drain potatoes and put them back in the pot, covering with a lid.
In a small saute pan, heat 4 T. of butter on medium high heat. Melt butter and continue cooking until it starts to foam.
After a minute, the butter will start to brown and develop a nutty aroma. As soon as the butter is a rich brown, remove from the heat and immediately add the herbs and garlic, swirling them around in the butter.
Let sizzle for 30 seconds and pour the butter over the mashed potatoes.
Add the salt, pepper, and milk to the potatoes and beat with an electric mixer until smooth and creamy. Adjust seasonings, if needed.
In the same pan used to brown the butter, add the remaining 2 T. of butter and brown in the same method.
Spoon the mashed potatoes into a serving dish and drizzle the browned butter over the top.
Garnish with a sprig of an herb, if desired.