Add the potato cubes and salt to a medium pot and cover with water. Simmer over medium heat until you can easily slide a fork into the cubes, then strain.
In a small pan, add the butter and melt over medium heat. Add the thyme and rosemary and cook for about 2 minutes to infuse the butter.
Pass the warm potato cubes through a ricer over a large bowl. Taste and season with salt and pepper. Add the infused butter and serve.*
For a golden crust, swirl the top with a spoon and brush generously with melted butter or olive oil. Place directly under the broiler until golden brown.To make these potatoes vegan, simply substitute butter for extra virgin olive oil.