Place the potatoes in a large pot and cover with water. Bring to a boil and cook for 15 to 20 minutes, until the potatoes are fork tender.
Transfer the cooked potatoes to a colander and rinse with cold water. Allow to cool to room temperature.
Preheat the oven to 350 degrees and grease a 9x13 baking dish with nonstick cooking spray.
Combine the potatoes, garlic, cream cheese, sour cream, and heavy cream in a large bowl. Use a potato masher or hand mixer to mash and blend the ingredients.
Fold in the parmesan cheese, basil, parsley, oregano, salt and pepper.
Spread the mixture in the baking dish and bake for 30 minutes, until the cheese is melted.