Yukon Gold potatoes are the whole point here, cooked to fork-tender and mashed until impossibly smooth with a ricer or masher for that lump-free, pillowy texture everyone fights over at the table. A trio of fresh chives, parsley, and thyme gets folded through at the end, giving every bite a bright, herby lift against the creamy base. The final mash holds its shape on a spoon but still spreads like a dream next to whatever main you're serving, and a scatter of extra chives on top makes it look as good as it tastes. This version comes together with straightforward pantry staples and simple stovetop technique, so it's an easy side to keep in your vegan rotation for weeknights or holiday spreads alike.
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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. 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, warm the milk and butter together in a small saucepan over low heat until the butter is melted and the mixture is steaming but not boiling. Remove from heat and set aside.
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