Make the Tuscan Herb Paste

1. Combine the fresh basil, rosemary, parsley, thyme, sage, and crushed red pepper in a blender or food processor.
2. Add the olive oil and blend until smooth.

Prepare the Potatoes

1. Place the peeled and halved potatoes in a large pot of salted water.
2. Bring to a boil and cook until the potatoes are fork-tender, about 20-25 minutes. Drain thoroughly.

Infuse the Milk

1. In a small saucepan, combine the whole milk and 1/4 cup olive oil. Add 2-3 sprigs of rosemary or thyme from the herb paste ingredients.
2. Bring to a light boil over medium heat, then reduce to a simmer for 3 minutes. Remove from heat and let sit, covered, on a warm plate to infuse while the potatoes finish cooking.

Mash the Potatoes

1. Mash the cooked potatoes using a potato masher or ricer until smooth.
2. Strain the infused milk to remove the herbs and gently warm if necessary.
3. Add the herb paste, white pepper, kosher salt, and the infused milk to the mashed potatoes.

Finish and Serve

1. Whisk the mixture until smooth and creamy. Adjust seasoning with additional salt or pepper if needed.
2. Serve warm as a side dish.