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Ingredients
  • 5 medium Russet or Yukon Gold potatoes* , peeled, or skin on
  • ¼ cup butter , room temperature
  • 1 teaspoon chicken bouillon paste* (optional)
  • ½ to ¾ cups evaporated milk , warmed (or use cream or half and half)
  • ¼ cup sour cream
  • salt and freshly ground black pepper , to taste
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