Step 1

Peel the potatoes and cut them into equal-sized, 1 1/2-inch chunks. Place the potatoes and the garlic cloves in a large pot and cover with cold water. Bring to a boil and stir in 2 heaping teaspoons of salt. Reduce the heat to a simmer and cook until the potatoes are very tender (but not crumbly) when stabbed with a fork, around 20 minutes.

Step 2

While the potatoes are cooking, heat together the milk and the butter (in a small pot on the stove or in a large glass measuring cup in the microwave) until warm and melted.

Step 3

Drain the cooked potatoes and garlic and return to the pot. Pour the milk/butter mixture on top and mash with a potato masher until smooth and creamy. Mix in salt and pepper, to taste, making sure to add enough. Fold in 1/2 cup Parmesan plus all of the chopped herbs until just combined.

Step 4

Spread the mashed potatoes in a 9- by 13-inch (or equivalently sized) baking dish. Evenly sprinkle the remaining Parmesan over the top. Bake immediately or cover and refrigerate for up to 3 days.

Step 5

When you're ready to bake, place the uncovered dish in a preheated 375°F oven. Cook for 30 to 45 minutes, or until the mashed potatoes are hot and the Parmesan on top is melted. For a golden crust, turn on the broiler for the last few minutes, watching closely the entire time. Garnish with additional fresh chopped herbs on top, if desired, and serve immediately.