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Preheat oven to 425°F. Place potatoes in a shallow roasting pan. Drizzle with oil and sprinkle with pepper; toss to coat. Roast, uncovered, for 25 to 30 minutes or until potatoes are tender and browned on the edges, stirring occasionally.
Transfer potatoes to a large saucepan. Add cream cheese spread. Using a potato masher, coarsely mash potatoes, leaving some chunks of potato. Add broth and cook until cream cheese is melted, stirring occasionally.
Add beef chunks, bring just to boiling; reduce heat. Simmer for 5 to 10 minutes, gently stirring occasionally (try to avoid breaking up meat). If desired, top each serving with sour cream and sprinkle with chives.