• 3 lb (about 8 medium) Yukon gold potatoes, cut into 1-inch pieces
  • 1 tbsp butter
  • 1/2 tsp salt
  • 3/4 C yogurt
  • 1/4 tsp black pepper
  • 2 tbsp fresh chives, chopped


  1. In 3-quart saucepan, place potatoes. Add water just to cover. Heat to boiling; reduce heat to low. Cover and boil gently (simmer) 15 to 20 minutes or until potatoes are fork-tender. Drain.

  2. In same saucepan, mash potatoes, butter and salt with potato masher just until lumpy. Gradually add yogurt, mashing until blended but still lumpy. Stir in pepper and chives.