5 lb. potatoes, boiled and mashed
1 stick butter
1/4 c. milk
8 oz. sour cream
8 oz. cream cheese
salt and pepper to taste

Sauté onions in butter until transparent. Stir in flour to make a roux. Add hot chicken broth gradually and stir for 3 minutes. When slightly thickened, transfer to casserole dish. Mix soft bread crumbs with cheeses and sprinkle on top of onions.

Bake at 350°F for 45 minutes or until lightly browned and bubbly.