4 to 6 med. potatoes
1 med. yellow onion
2 T. olive oil, butter or margarine
1/2 to 3/4 c. hot chicken broth
Salt & pepper, to taste
Peel potatoes; quarter and boil about 25 minutes, or until done when tested with a sharp knife. While potatoes are boiling, sauté chopped onion in oil, butter or margarine over very low heat until golden and caramelized, about 20 minutes. Drain potatoes, return to pot to dry briefly over low heat. Mash with potato masher, add broth until potatoes reach desired consistency. Stir in sautéed onions, salt and pepper. Serve immediately.