Scrub potatoes with a brush. Pat dry with paper towels. Prick potatoes thoroughly with a fork. Bake in a 425 degree F oven for 40 to 60 minutes or until tender.* Cool potatoes. Scoop out into a bowl, discarding skins. Mash potatoes.
In a large saucepan, melt butter. Stir in flour and pepper until smooth. Add mashed potatoes; stir in chicken broth. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more.
Stir in whipping cream, sour cream, and chives or green onion tops. Heat through, but don't boil. (For a thinner consistency, stir in a little additional chicken broth.) Makes 6 to 8 side-dish servings.
Double the recipe, if you like.
Prick potatoes with a fork. On a microwave-safe plate, arrange potatoes, spoke fashion. Microcook, uncovered, on 100 percent power (high) for 10 to 15 minutes or until tender, rearranging and turning potatoes over once. Continue as directed.