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Ingredients
  • 3 pounds red potatoes, scrubbed and cut into 2-inch pieces
  • 8 tablespoons unsalted butter (1 stick), cut into small pieces, at room temperature
  • ¾ to 1 cup heavy cream, at room temperature
  • ¼ cup finely chopped fresh chives, from about 1 bunch
  • ¼ cup finely chopped fresh Italian parsley leaves
  • Kosher salt
  • Freshly ground black pepper
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