INGREDIENTS
5 lb
yukon gold potatoes, diced into about 1 inch cubes (no peeling necessary)
1 cup
chicken stock
1 1/2 sticks
butter, divided
2 cloves
garlic, finely minced
8 oz
cream cheese (the kind that comes in a block if you can find it)
1 1/2 cups
half and half
1/2 cup
minced chives