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Peel and chop the 5-6 medium Russet potatoes into big chunks. Place them into a large soup pot and cover with water.
Place the pot over high heat and bring to a boil. Once boiling, reduce the heat to a simmer and cook until the potatoes are for tender, about 15 minutes.
Carefully drain the potatoes, keeping them in the same pot. Add in the remaining ingredients: ⅓ cup plain Greek yogurt, ½ teaspoon kosher salt, ½-⅔ cup skim milk, ¼ teaspoon ground pepper, ½ teaspoon dried parsley, ½ teaspoon dried chives, ⅛ teaspoon garlic powder, and ⅛ teaspoon onion powder.
Using a potato masher, mash until smooth. Taste and adjust the seasonings. Garnish with Fresh chives if needed. Serve and enjoy.