2 pounds Yukon Gold potatoes, peeled quartered and cut into 1-inch chunks
8 tablespoons unsalted butter, melted
1/2 cup reduced fat milk
1/2 cup Blue Isle French Onion Yogurt Spread
1/4 cup chopped fresh chives, plus more for garnish
Kosher salt and cracked black pepper to taste
Cover the potatoes with 1 inch of cold water in a large saucepan. Bring to a boil, then reduce to a simmer and cook until the potatoes are fork tender, about 20 minutes.
In a small pot over low heat combine milk and butter. Heat until hot but not simmering. Drain the potatoes in a colander, tossing to remove any excess water. Wide the saucepan dry. Add the potatoes back to the saucepan and mash to a uniform consistency. Using a flexible rubber spatula, fold in the melted butter and milk-butter mixture until just incorporated. Fold in Blue Isle French Onion Yogurt Spread and 1/4 cup chives and season with salt and pepper.