Preheat the oven to 400 degrees F and place 5 tablespoons of the garlic & herb butter in a small bowl to soften.

Grease a 2-quart baking dish with 1 tablespoon of the butter.

Place the potatoes and 2 tablespoons of salt in a large saucepan, pour 2 quarts water over the potatoes, and bring to a boil over high heat.

Boil until the potatoes are fork-tender, 13 to 15 minutes.

Drain the potatoes and transfer to a large bowl.

Mash the potatoes with a potato masher or a sturdy fork.

Stir in the softened 5 tablespoons of butter, fontina cheese, milk, and remaining 3/4 teaspoon salt until combined and the butter is melted.

Beat the heavy cream with an electric mixer on medium speed until stiff peaks form, about 1 minute 30 seconds.

Add about one-third of the whipped cream to the bowl with the potatoes and use a rubber spatula to gently fold it in.

Add another third of the whipped cream, fold, then repeat with the remaining whipped cream.

Gently transfer the potato mixture to the prepared baking dish.

Microwave the remaining 1 tablespoon of butter in a small microwavable bowl on HIGH until melted, about 20 seconds.

Stir the panko into the melted butter until combined.

Sprinkle the panko mixture evenly over the potatoes.

Bake in the preheated oven until the potatoes are slightly puffed, bubbling around the edges of the baking dish, and the panko is light golden, about 25 minutes.

Let cool 10 minutes.

Lightly drizzle with hot honey and garnish with herbs.

Garnish with a confetti of sun-dried tomatoes and pickled jalapenos for a red and green touch.