Yukon Gold potatoes are the star here, prized for their naturally buttery flavor and dense flesh that mashes into something velvety rather than gluey. The chunks simmer in well-salted water until a fork slides through with zero resistance, which is the real key to a lump-free result once they hit the ricer. Passing them through a ricer rather than mashing by hand gives you that fluffy, cloud-like texture worth chasing, and folding everything together while it's still warm is what locks in the smoothness. A hit of white pepper adds a subtle warmth without overpowering the potato itself, and a scatter of fresh chives on top brings a bright, savory finish. This version comes together as a comforting, crowd-pleasing side that fits neatly into a Vegan spread. Serve it right away for the best texture, alongside whatever main you're building the plate around.
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Place the potato chunks in a large pot and cover with cold water by at least 1 inch. Add 1 tbsp kosher salt and bring to a boil over high heat, then reduce to a steady simmer. Cook until the potatoes are completely tender and a fork slides through without resistance, 18–22 minutes.
While the potatoes cook, combine the butter and heavy cream in a small saucepan over low heat until the butter is melted and the mixture is steaming but not boiling. Remove from heat and keep warm.
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