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2 quarts chicken broth
5 pounds potatoes, peeled and quartered
5 cloves garlic, chopped
1 cup heavy cream
1/2 cup sour cream
3 tablespoons chopped fresh chives
1/2 teaspoon salt
1/4 cup melted butter
Bring chicken broth to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain, reserving broth.
Stir in garlic, cream and 1 to 2 tablespoons broth; mash until creamy. Blend in sour cream, chives, salt and butter. Heat through and serve.
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