Bring large pot of water to a boil (enough water to completely submerge potatoes) Liberally salt water, about 1 tablespoon. Boil potatoes until fork tender.

In a separate pan, brown 1 stick of salted butter over medium low to medium heat. When butter is properly browned, it will be bubbly and brown on top. When it gets to this point, remove the butter from the heat. Add garlic to brown butter and set aside.

Once potatoes are fork tender, Drain water from potatoes and use a potato ricer or potato masher to mash the potatoes. Add brown butter, sour cream, heavy cream, onion powder, and salt and pepper. Then add chopped herbs. Mix thoroughly and taste to see if more salt or pepper are needed.

Garnish with parsley and chives.