1 Vidalia onion
3 cans chicken broth
1/2 pt. sour cream
4 to 5 large potatoes

Slice onion about 1/8-inch thick then chop slices finely. In a pan add about 2 tablespoons of butter and the onions. Sauté until transparent. Add the chicken broth. Dice the potatoes and add to the broth. (The potatoes should double the volume of liquid in the pan.) Cook until potatoes are tender. While still on the heat, mash the potatoes. Cook a little longer and mash again. At this point you can add the sour cream and serve.