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Ingredients
  • 5 pounds Russet or Yukon gold potatoes, peeled and cut into 1-inch pieces
  • 1 cup low sodium chicken broth, or vegetable broth
  • ½ cup unsalted butter, at room temperature, cut into 8 pieces
  • 1 teaspoon salt, or to taste
  • ½ teaspoon pepper, or to taste
  • 1 cup whole milk, warmed, plus more as needed to make potatoes creamy
  • chopped fresh chives, for serving, if desired
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