1-Start by peeling and cutting 2.5 lbs. of russet potatoes into 1-inch cubes, then rinse them well with cool water to remove excess starch for a fluffier result.

2-Place the potatoes in a pot, cover with water by one inch, and add 1/2 teaspoon salt to the water, then bring it to a boil.

3-Boil the potatoes until they are very tender, which takes about 7 to 10 minutes, then drain and briefly rinse with hot water.

4-In the same pot, melt 4 tablespoons of butter and warm 1/2 cup of whole milk with the garlic herb seasoning blend over low heat.

5-Add the potatoes back to the pot, turn off the heat, and mash them using a masher until smooth.

6-Whip the potatoes briefly with a hand mixer until they become light and fluffy, then adjust salt to taste and serve warm.