Yukon Golds are the gold standard here for a reason — their naturally creamy, buttery flesh mashes into a smooth, cloud-like texture without much effort at all. Boiling the chunks until a fork slides through with zero resistance, then giving them a quick dry-out in the hot pot, is what guarantees that fluffy, lump-free finish before anything gets folded in. A ricer or masher works the potatoes into a silky base, and a good pinch of kosher salt and white pepper rounds out the flavor so every bite tastes bright, not flat. Fresh chives scattered over the top add a pop of color and a mild oniony bite that plays beautifully against the richness underneath. This is comfort-food mashed potatoes done right, and it's a satisfying, crowd-pleasing side to bring to any vegan 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 18–20 minutes. Drain thoroughly in a colander and return the potatoes to the pot.
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