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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
  • ½ to 1 cup whole milk warmed
  • ½ teaspoon salt plus more to taste
  • ½ teaspoon pepper or to taste
  • chopped fresh chives for serving, if desired
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