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Ingredients
  • 4 lbs russet potatoes, peeled and cut in 1-inch chunks
  • 12 tablespoons butter (1 ½ sticks)
  • ½ cup half-and-half
  • ½ cup low sodium chicken broth
  • 2 teaspoons kosher salt
  • 2 teaspoons Dijon mustard
  • 1 garlic clove, minced
  • 4 eggs
  • ¼ cup chopped chives
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