In a large pot, combine the diced potatoes and broth, then bring to a boil.

Reduce heat to medium-low, cover, and simmer for 10-12 minutes or until potatoes are tender.

While potatoes cook, melt butter in a separate saucepan over medium heat, then whisk in flour to create a roux.

Gradually whisk in milk and heavy cream until the mixture is smooth and slightly thickened.

Once potatoes are tender, mash them slightly in the pot with a potato masher or fork.

Pour the cream mixture into the pot with the potatoes, stirring to combine.

Season with salt and pepper, then gently heat through for 2-3 minutes, without boiling.

Serve hot, garnished with shredded cheddar cheese and fresh chives if desired.