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Ingredients
  • 5 pounds russet potatoes, peeled and cut into ½-inch cubes
  • 1 ¾ cups heavy cream
  • ¼ cup water
  • 1 ½ sticks ( 12 tablespoons, 6 ounces) unsalted butter, cut into ½-inch cubes
  • 2 teaspoons kosher salt
  • Chopped chives, to garnish (optional)
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