Cut the Yukon gold potatoes into even 2-3 inch chunks—uniform sizing ensures they cook at the same rate. Place them in a large pot and cover with cold water by about 1 inch. Add 1 teaspoon of sea salt to the water, which seasons the potatoes from the inside out as they cook. Bring to a boil over high heat, then reduce to a gentle simmer. Cook for 25-30 minutes until the potatoes are completely tender and a fork pierces them easily with no resistance.

Drain the cooked potatoes thoroughly in a colander, shaking gently to remove excess water. Return the drained potatoes to the hot pot and let them sit for 1 minute—this quick drying step helps evaporate any remaining moisture, which is crucial for achieving a fluffy, creamy texture rather than a gluey one. The residual heat in the pot helps this process without requiring additional cooking.

Using a potato ricer or masher, break down the potatoes until smooth and lump-free. I find a ricer gives the fluffiest result, but a traditional masher works well too. Immediately add the vegan butter while the potatoes are still hot so it melts throughout and creates that luxurious creamy texture. The heat is essential here—cold butter won't incorporate smoothly and you'll end up with butter streaks instead of a uniform, creamy consistency.

Stir in the minced garlic, 1/2 teaspoon sea salt, and freshly ground black pepper. Mix gently but thoroughly to distribute the seasonings evenly. Taste as you go and adjust salt and pepper to your preference—I like to add the garlic while the potatoes are still warm so the raw garlic softens slightly and mellows into the dish rather than staying sharp. Finish by folding in the chopped fresh chives just before serving for a bright, fresh note.