Total Calories: 342
Yield: 22 (1/2-cup) servings
In a large saucepan or Dutch oven, place hash browns and chicken broth. Cover and heat on high until it comes to a full boil. Remove pan from heat and let sit, covered, for 5 minutes. Drain potatoes and discard chicken broth. Place potatoes back into pan and stir in butter- flavored sprinkles and milk until well mixed.
In food processor, whip half of potato mixture at a time for 3–4 minutes and place into a large serving bowl. These may seem too runny, but they will thicken as they sit for a minute. Cover bowl with plastic wrap and wrap bowl in a large bath towel to keep warm until dinner is served.
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