The tanginess of the yogurt gives the perfect balance of flavor to Yukon gold potatoes and the chives add just the right look and a hint of mild herbs.
Cover the potatoes with cold water ( enough to cover by at least 2 inches) and add a teaspoon of salt.
Bring potatoes to a boil, reduce heat and simmer until tender.
Drain potatoes and pass them through a ricer or food mill or whip them with a stiff whisk.
Whisk in yogurt, chives, and salt and pepper to taste.