Place 6 peeled and cut russet potatoes into a large pot.
Cover the potatoes with salted water.
Bring the pot to a boil over high heat.
Reduce heat to medium-low, cover, and simmer until potatoes are tender (about 20 minutes).
Drain the potatoes and allow them to steam dry for a minute or two.
Return the drained potatoes to the pot.
Pour 1 cup of vegetable broth over the potatoes.
Add 1 teaspoon each of thyme, rosemary, oregano, basil, onion powder, parsley, sage, and minced garlic to the pot.
Mash the potatoes with a potato masher until well combined.