Peel the potatoes and cut them into 1 inch cubes.

Place the potatoes in a large pot, cover with cold water and drain. Next add fresh

water to approximately 2 inches above the potatoes.

Place the pot on high heat and bring to a boil. Boil for approximately 10 minutes

or until potatoes are easily pierced with a fork.

Drain the potatoes and return them to the pot.

Add 10 tablespoons of the butter, sour cream and ranch seasoning.

With a potato masher, mash the potatoes just until they are creamy and smooth.

Stir in the fresh dill and chives.

Melt the remaining 2 tablespoons of butter in a microwave safe dish or in a small

pot on the stove.

Transfer the potatoes to a serving dish and drizzle with melted butter and garnish

with additional herbs, if desired.