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.
|
