INGREDIENTS
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3 pounds russet potatoes, peeled and cut into 2-inch pieces
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6 cloves garlic, halved
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1 bay leaf
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2 14 ounce can reduced-sodium chicken broth
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1 cup fat-free milk
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1 tablespoon butter
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1/2 teaspoon ground white pepper
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1/4 teaspoon salt
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1/4 cup snipped fresh chives
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Whole fresh chives (optional)