Step 1

Peel the potatoes and cut into 1-inch pieces.

Step 2

Transfer potatoes to a Dutch oven and add enough cold water to cover by 2 inches. Bring to a boil over high heat. Reduce heat to medium and simmer until tender, about 15 minutes. Remove from heat and drain in a colander.

Step 3

Meanwhile, combine the milk, butter, salt, and pepper in a small saucepan over medium heat, stirring occasionally, until milk is warm and butter melts, about 2 minutes.

Step 4

Combine the potatoes and milk mixture in the bowl of a stand mixer. Beat on medium-low speed with the paddle attachment until potatoes are fluffy, 2-3 minutes.

Step 5

Add the chives and beat until incorporated, about 20 seconds longer.

Step 6

Transfer potatoes to a bowl and serve.