|4 cups whole or reduced-fat milk||1 cup shredded cheddar cheese|
|4 tablespoons unsalted butter||1 cup heavy cream|
|1 1/2 teaspoons kosher salt||1 tablespoon chopped chives|
|4 cups potato flakes|
Heat the milk, butter and salt in a large stockpot over medium heat, stirring frequently until the butter melts and the milk starts to steam with bubbles forming around the edges.
Remove the pot from the heat. Gently stir in the potato flakes until blended, and then stir in the shredded Cheddar.
Slowly stir in the cream or cream cheese a bit at a time, making sure it’s fully incorporated before adding more. Adjust to your taste; you may not need all of it.
Stir in the chopped chives and serve immediately.
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