First wash and peel the potatoes. Keep the potatoes in a bowl of cold water to prevent browning. Using a sharp knife, cut the potatoes into medium sized chunks and place into a large pot. Add the chicken or vegetable broth, salt and enough water to cover the potatoes by a few inches.

Bring the potatoes up to a boil over high heat, then reduce the heat to medium-high and cook for another 20 to 25 minutes, until the potatoes are very soft but not falling apart. Cooking time depends on size of potato pieces. Drain the potatoes after cooking.

Transfer the potatoes into a large mixing bowl, or do the next steps in the pot. Add the softened butter and cover it with the potatoes to melt it faster. Once the butter is melted, add a few tablespoons of cream, then use a potato masher or a hand mixer fitted with beaters and mash the potatoes.

Continue mashing the potatoes and adding more cream as needed, until the potatoes are creamy and smooth. Season with salt to taste.

For optional herbed butter topping: melt the butter in a small ramekin or measuring cup, then add the herbs. Spoon the melted butter over the potatoes when ready to serve.