This is a great way to use new potatoes since the skin is tender enough to leave on.
2-3 pounds new red potatoes, cut into chunks. If your potatoes are golf ball size or smaller, you can leave them whole
1 stick butter
3/4 cup milk
1/4 teaspoon pepper
3 tablespoons chopped herbs, plus more for garnish
In a medium saucepan, cover potatoes with salted water; bring to a boil. Reduce heat; simmer until fork-tender, 10 to 15 minutes. It may take more or less time depending on the size of your potatoes. Drain, and return to pot.
Add butter, milk, 3/4 teaspoon salt, and pepper to the potatoes. Using a potato masher or fork, mash potatoes until chunky. Mix in chives. Serve garnished with more chopped chives.