INGREDIENTS
•
4 lb. russet potatoes, peeled and cut into 1" pieces
•
4 c. chicken stock
•
1/2 tsp. kosher salt, plus more for seasoning
•
1 c. sour cream
•
1/3 c. sliced fresh chives, plus more for garnish
•
1/2 c. warm milk
•
Freshly ground black pepper