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- 2 large russet potatoes scrubbed
- 3 to 4 tablespoons milk
- 2 tablespoons unsalted butter room temperature
- 2 tablespoons sour cream
- 1/2 cup grated sharp cheddar cheese
- Coarse salt and freshly ground pepper
- 1 tablespoon chopped fresh chives plus more for garnish
Directions:View on PBS Food
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