Yukon Gold potatoes are simmered until fork-tender, then dried off in the pot before mashing so every bite stays fluffy instead of waterlogged. A blend of dried dill, parsley, and chives brings that classic ranch flavor, while a touch of garlic-infused oil adds savory depth without needing a single fresh clove. Fresh chives and scallion greens get folded in right at the end, giving the mash bright pops of color and a sharp, herby bite against the rich, creamy base. Finished with flaky sea salt, this bowl is the kind of ultra-smooth, scoopable side that disappears fast at the table. It's a comforting, herb-loaded mashed potato that fits neatly into a vegan spread alongside roasted vegetables or a hearty main.
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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 kosher salt. 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, 18–22 minutes. Drain through a colander and return the potatoes to the pot.
While the potatoes cook, combine the butter and milk in a small saucepan over medium-low heat until the butter is melted and the mixture is steaming but not boiling, about 3–4 minutes. Remove from heat.
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