Place potato chunks in a large pot and cover with cold water by about an inch. Add 1 1/2 teaspoons salt. Bring to a boil over medium-high heat.

Reduce to a vigorous simmer and cook for 12 to 18 minutes, depending on potato size. Test with a fork — potatoes are done when the fork slides through easily and the edges are slightly crumbly.

Drain the potatoes in a colander then return them to the hot pot. Place the pot back on the warm burner for 1 to 2 minutes to evaporate excess moisture. You want them steamy but not wet.

For the smoothest texture, press the potatoes through a ricer or food mill into a warm bowl. If using a masher, mash gently until mostly lump-free but not gummy.

Warm your 1/2 cup vegetable broth and 4 tbsp olive oil or vegan butter together. Add a few tablespoons at a time to the potatoes, stirring with a wooden spoon or spatula until you reach your desired creaminess. Adjust amount to preference; you may need an extra 2 to 4 tablespoons of broth for very creamy results.

Stir in garlic, dairy-free yogurt or nutritional yeast if using, then season with black pepper and more salt to taste. Fold in chopped herbs and a squeeze of lemon juice if using. The potatoes should hold their shape but be luxuriously creamy.

Transfer to a warmed serving bowl and tent with foil. If holding for longer than 30 minutes, stir in a little extra warm broth before serving to freshen the texture.