- 5 medium (10 cups) potatoes, each cut into eighths
- 6 cups cold water
- 2 tsp. salt
- 2 large (3 cups) onions, finely chopped
- 1 1/2 cups vegetable broth
- 6 Tbsp. LAND O LAKES® Light Butter
- 3/4 cup LAND O LAKES® Light Sour Cream
- 1/4 tsp. pepper
Place potatoes in 4-quart saucepan. Add water and salt. Cover; bring to a boil over high heat (7 to 10 minutes.) Reduce heat to medium. Cook until potatoes are fork tender (15 to 18 minutes). Drain. Keep warm.
Meanwhile, combine onions and 1 cup broth in 10-inch nonstick skillet. Cook over medium heat, stirring occasionally, until onions are softened and broth is absorbed (15 to 18 minutes).
Increase heat to medium-high; add 2 tablespoons light butter. Cook until onions are browned (6 to 8 minutes).
Place hot potatoes in large mixer bowl; mash slightly with fork. Beat at medium speed, adding remaining light butter, 1 tablespoon at a time, and mixing well after each addition. Add cooked onions, remaining broth, light sour cream and pepper. Continue beating until well mixed. DO NOT OVERBEAT. Serve immediately.