Yukon Gold potatoes simmer until fork-tender, then get mashed into a pillowy, smooth base that's ready to soak up flavor. A quick reduction of balsamic vinegar and pure maple syrup brings a glossy, tangy-sweet finish that turns simple mashed potatoes into something special enough for a holiday table. Folded through the mash, that reduction adds real depth without any heaviness, while a scatter of sliced scallions on top brings freshness and color to every scoop. The result is rich, cloud-like, and full of contrast between savory, sweet, and tart in every bite. This one's a great choice for a vegan spread, whether it's sitting next to a big platter of roasted vegetables or holding down its own spot as the star side dish.
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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. Cook until the potatoes are completely tender and a fork slides through without resistance, 18–22 minutes. Drain well in a colander and return the potatoes to the hot pot.
While the potatoes cook, combine the balsamic vinegar and maple syrup in a small saucepan over medium heat. Bring to a gentle simmer and cook, stirring occasionally, until the mixture reduces by about half and coats the back of a spoon, 4–5 minutes. Remove from heat.
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