INGREDIENTS
1 1/2 lb
russet potatoes, peeled and cut into 1-inch chunks
1 1/2 lb
red potatoes, peeled and cut into 1-inch chunks
1/3 cup
1/2 and 1/2
1/3 cup
chicken broth
1/2 cup
unsalted butter, cut into cubes
1
small garlic clove, minced
1 1/2 tsp
Dijon mustard
1 1/2 tsp
salt
3
large eggs
2 tbsp
finely chopped fresh chives (optional)