Step 1

Place the diced potatoes in a pot with the broth. Bring to a boil, then cover, reduce to a simmer, and steam for about 15 minutes, or until potatoes are fork tender.

Step 2

Drain, and reserve the remaining broth.

Step 3

Transfer the potatoes to a large bowl. Roughly mash the potatoes using a potato masher.

Step 4

Add the butter, Greek yogurt, and chives. If the potatoes seem dry, you can add the reserved vegetable broth a couple of tablespoons at a time.

Step 5

Season with salt and pepper to taste and serve.