Peel and cut the russet potatoes into 1-inch cubes. Place the cubed potatoes in a colander and rinse well with cool water.

Place the rinsed potatoes in a pot and add enough water to cover the potatoes by one inch. Season the water with 1/2 tsp salt. Cover the pot and bring it to a boil over high heat. Boil the potatoes until they are VERY tender, about 7-10 minutes.

Drain the cooked potatoes in a colander, then rinse briefly with hot water.

Add the butter, milk, and garlic herb seasoning to the pot used to boil the potatoes. Stir and heat over low until the butter has melted and the milk is hot.

Once the milk is hot, add the potatoes back to the pot, turn off the heat and mash with a potato masher. Once the potatoes are mostly mashed, use a hand mixer to briefly whip the potatoes until they are light and fluffy. Taste the potatoes and add salt to taste, if needed, then serve.