Prep the Potatoes: Begin by peeling and quartering the Yukon Gold potatoes. Wash them thoroughly in cold water to eliminate extra starch, then allow them to drain.

Boil the Potatoes: In a large pot, fill it with enough water to cover the potatoes completely. Add a generous pinch of salt and bring it to a boil. Carefully add the quartered potatoes and cook for about 15-20 minutes, or until they are fork-tender.

Melt the Butter: While the potatoes are boiling, melt the butter in a small saucepan over low heat. Once melted, stir in the dried thyme, dried rosemary, salt, and pepper. This will create a flavorful herb-infused butter that will enhance the potatoes.

Combine Broth and Garlic: In a separate small pot, heat the chicken broth and add the crushed garlic cloves. Simmer gently for about 5 minutes, allowing the garlic to infuse its flavor into the broth.

Drain and Mash: Once the potatoes are tender, drain them thoroughly and return them to the pot. Pour in the herb-infused butter and garlic broth. Using a potato masher or a hand mixer, mash the potatoes until smooth and creamy. Be careful not to overmix, as this can make them gummy.

Final Touches: Taste and adjust the seasoning if needed. Transfer the mashed potatoes to a serving dish and sprinkle with fresh parsley for a touch of color and flavor.

Serve: Enjoy these fluffy Yukon Gold potatoes hot as a delightful side dish to any main course.