Yukon Gold potatoes are the whole secret here — their naturally creamy texture means they mash into something silky and rich without much effort at all. Simmer the chunks until a fork slides through with zero resistance, then dry them off over low heat before mashing; that step alone is what gives you a fluffier, less gluey result. Ricing or mashing until every lump disappears is key, and folding in a warm, steaming liquid instead of a cold one keeps the whole mash from seizing up or turning gummy. A flurry of fresh chives on top adds color and a mild oniony bite that plays perfectly against the smooth base underneath. It's a comforting, classic side that fits neatly into a vegan spread, and it's easy enough to scale up for a crowd or a holiday table.
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Place the potato chunks in a large pot and cover with cold water by at least 1 inch. Add a generous pinch of salt and bring to a boil over high heat.
Reduce the heat to a steady simmer and cook until the potatoes are completely tender and a fork slides through the center of a chunk with no resistance, about 15–18 minutes. Drain thoroughly and return the potatoes to the pot.
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