Wash and peel 2 pounds Yukon gold potatoes into 1-inch sized pieces. Add the potatoes to a large pot and fill with water to cover the potatoes. Bring the water to a boil over high heat. Reduce the heat to medium-high and cook the potatoes until fork-tender, about 20 minutes.

Drain the potatoes in a colander and return to the large pot.

Add in 4 tablespoons cream cheese, 4 tablespoons unsalted butter, 4 tablespoons roasted garlic, 1 tablespoon minced basil , 1 tablespoon minced rosemary , 1 tablespoon minced thyme, 1 tablespoon minced chives , 2 teaspoons salt and freshly ground pepper.

Mash the potatoes with a hand mixer or potato masher until smooth and creamy. Serve!