Yukon Gold potatoes are the whole reason this dish works — their naturally buttery texture means a fork slides through in minutes, and once drained and dried in the pot they mash up into a fluffy, lump-free base with almost no effort. A ricer or masher gets you there, folded together in batches until every bite turns smooth and cloud-like. Kosher salt and a touch of white pepper round out the seasoning, and a scatter of fresh chives on top adds color and a little bite. Simple technique, big payoff: this is comfort food at its most classic, and it's a great fit for a vegan spread. Serve it alongside your favorite mains and watch the bowl empty first.
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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, 18–22 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 keep warm.
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