1. Bring water and salt to a boil in a 2 quart dutch oven or other large pot over medium high heat. Add potatoes and boil for 15 to 20 minutes after water regains a boil or potatoes are very soft. Drain potatoes.
2. Put pot back on the burner without a flame. Add butter and sour cream to the warm pot. Add potatoes and all herbs. Mix until all butter and sour cream are melted and all herbs are evenly mixed through. Be sure to smash potatoes as much as possible.