Yukon Gold potatoes are the whole point here — their naturally buttery texture means they mash into something velvety and rich with barely any effort. Simmered until fork-tender, then dried off in the pot for a few minutes, they hold their structure without turning gluey once you get in there with a masher or ricer. A warmed liquid base gets folded in until everything turns smooth and cloud-like, and a generous handful of fresh chives (plus parsley, if you're using it) adds that grassy, savory bite that keeps every forkful interesting. It's the kind of comfort-food side that disappears fast at the table, whether it's sitting next to a holiday spread or a weeknight dinner. Simple, creamy, and fully at home on a Vegan menu.
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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, then reduce to a steady simmer and cook until the potatoes are completely tender and a fork slides through without resistance, about 18–20 minutes.
While the potatoes cook, combine the milk and butter in a small saucepan over low heat until the butter is melted and the mixture is warm but not boiling, about 3–4 minutes. Remove from heat and set aside.
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