Ingredients:

• ¾ cup Chobani® Whole Milk Plain Greek Yogurt
• 3 pounds Idaho® Russet potatoes, peeled and diced
• ½ cup unsalted butter
• ½ cup whole milk
• 1 ½ teaspoons kosher salt
• ½ teaspoon fresh ground black pepper
• ¼ cup finely chopped chives

Directions:

1. Cook potatoes in a pot of salted, boiling water until tender, about 15-20 minutes.
2. Drain and return the potatoes to the pot and mash with a potato masher.
3. In a small saucepan, bring butter and milk to a simmer and cook on low until butter is melted.
4. Add mixture to potatoes and stir to combine. If necessary, mash potatoes further for smooth consistency.
   Optional: For a smoother consistency, place boiled potatoes in a stand mixer or use a hand mixer to whip until smooth.
5. Add yogurt, salt, and pepper, and stir until fully incorporated.
6. Transfer the potatoes to a serving bowl, and garnish with chives.