Peel the russet and gold potatoes and cube them into roughly 1 ½ inch cubes. Add the cubed potatoes and 4 peeled garlic cloves to a large stock pot. Fill the pot with water until the potatoes are completely submerged

Place the pot on the stove top, turning the burner onto high and bring the water to a simmer. Once the water is simmering, add a big pinch of salt and turn the heat down to medium to maintain the simmer. Cook until the potatoes or fork tender, about 15-20 minutes. 

Drain the potatoes and transfer them into a large, heat-proof bowl.

While the potatoes are simmering, melt 1 pound of butter in a large frying pan over medium heat.

Once melted, let the butter foam and bubble for about 5-6 minutes, using a silicon spatula or flat bottomed wooden spoon to scrape any browned bits off of the bottom of the pan.

Add 6 cloves of minced garlic, 2 tablespoons of chopped fresh sage, and 1 tablespoon of chopped thyme to the frying pan. Cook the aromatics in the butter for 1-2 minutes until very fragrant. Remove from the heat.

Pour the melted butter and aromatics into the pot with the potatoes. Add 1 cup whole milk, 1 tablespoon of salt, and 1/2 tablespoon pepper to the pan. 

To mash the potatoes either use a potato masher or add them to the bowl of a stand mixer. Turn the mixer on low using the paddle attachment. Once the potatoes are mostly mashed, taste for salt and pepper and adjust as necessary. Finish mashing until your desired consistency is reached.

Transfer the potatoes to a serving bowl and serve warm. Enjoy!