Yukon Golds turn irresistibly creamy when they slow-cook for hours, soaking up seasoning until they're fall-apart tender and ready to mash right in the insert. Mashing the potatoes directly in the cooking liquid builds that rich, whipped texture without any extra fuss, and a shower of fresh chives on top adds a bright, savory finish. The slow cooker does the heavy lifting here, so you get that low-and-slow depth of flavor while your stovetop stays free for everything else on the table. Once it's smooth and fluffy, you can switch straight to the Warm setting and hold it there until dinner's ready, making it an easy, stress-free side for a packed table. It's a comforting, crowd-pleasing dish that fits neatly into a vegan spread.
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Add the potato chunks, chicken broth, butter pieces, salt, and black pepper to a 6-quart slow cooker. Stir briefly to distribute the butter and seasoning.
Cover and cook on High for 3 to 4 hours, until the potatoes are completely tender and a fork slides through a chunk with no resistance.
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