Place potatoes in a large pot; cover with cold water by 1 inch, and add 1 teaspoon salt. Bring to a boil; reduce heat to medium-low, and simmer until potatoes are tender, 15 to 18 minutes.
Drain; return potatoes to pot. Stir potatoes over medium heat until dry about 1 minute. Remove from heat.
In a small saucepan, combine half-and-half and butter and cream; bring to a simmer over medium heat. Pour half of hot liquid over potatoes.
Mash just until smooth, adding more liquid to reach desired consistency. Stir in parsley and chives; season with salt. Garnish with more herbs.