Fill a large pot with water and turn heat on high to bring water to a boil.
Peel and cut potatoes in half and then in half again. Add potatoes to the boiling water and boil until completely soft with no firmness (about 20-25 minutes)
In a seperate small saucepan (while the potatoes are boiling) add milk, cream, 7 tbsp of the butter, fresh herbs, fresh garlic, garlic powder, and salt. Heat to a light simmer. Let this mix lightly simmer for about 10 minutes or until garlic is tender. Turn off the heat.
When the potatoes are tender, strain and pour into a mixing bowl.
Strain the infused milk, butter mix into the potatoes. At this time I like to toss the garlic into the potatoes, but you can leave it out if you would like. Toss the leftover strained herbs and get ready to blend.
With a hand mixer, mix the potatoes until they are creamy and smooth. (If you like smashed potatoes you can use a hand masher and smash them.) Taste potatoes to make sure the seasoning is right for you.
Transfer potatoes into a serving bowl. Top with the last tablespoon of butter and chopped parsley and black pepper.