Yukon Golds are the gold standard here for a reason — their naturally creamy, buttery texture means they mash into something silky and rich with barely any effort. Simmered until fork-tender, then passed through a ricer for that lump-free, cloud-like finish, these potatoes practically melt on the spoon. Fresh chives and parsley get folded in right at the end, adding a bright, herby lift that cuts through all that richness. A quick pass over low heat before mashing drives off excess moisture, which is the real trick to getting that dense, velvety texture instead of a watery mash. This is a comforting, crowd-pleasing side that fits neatly into a vegan spread, and it's simple enough to make on repeat all season long.
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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, about 18–22 minutes.
While the potatoes cook, combine the butter and milk in a small saucepan over low heat until the butter is melted and the mixture is warm but not simmering, about 3–4 minutes. Remove from heat and set aside.
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