Let the unsalted butter come to room temperature so it becomes soft and spreadable.

Mix the dried basil and dried oregano with a pinch of salt through half of the softened butter until you have a smooth herb butter.

Cover the herb butter with plastic wrap and refrigerate for at least 1 hour to firm up.

Peel the potatoes and cut them into even pieces. Place the potatoes in a pot with plenty of water and add a little salt if desired. Cook for about 25 minutes until tender.

Meanwhile, melt the remaining butter in a small saucepan over low heat, then set aside.

Drain the potatoes in a colander and let them cool slightly so they are easier to work with.

Mash the potatoes with a potato masher and mix in the melted butter until you have a smooth mash.

Let the mashed potatoes cool for about 30 minutes to room temperature.

Add the baking powder, flour, and a pinch of salt to the mashed potatoes and knead everything into a soft dough.

Dust the work surface with flour and roll out the dough into a sheet about 0.4 inches thick. Cut out as many squares as possible.

Heat a large frying pan over medium heat without oil or butter.

Fry the potato buns in two batches for about 3 minutes per side, until golden and cooked through.

Serve the warm potato buns with the set herb butter for a delicious combination.