8 tablespoons (1 stick) butter, softened
1/2 cup extra-virgin olive oil
1/3 cup finely chopped fresh chives
Kosher salt and freshly ground black pepper
6 medium russet potatoes, scrubbed
3/4 cup Fromage Fort, recipe follows
1/2 pound leftover cheese pieces
1 clove garlic
1/4 cup white wine
Salt and pepper to taste
This recipe has been updated and may differ from what was originally published or broadcast.
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