Start by boiling as many potatoes, cut in bite-size pieces, as you want
 along with some chopped onion in barely enough water to cover.  While
 these are cooking make a thick white sauce in another pan.  I use butter,
 flour, some dried chicken broth powder, salt and pepper and a little
 nutmeg.  Add hot milk or cream or half and half to get the consistency you
 want. Taste and adjust seasonings. Then pour the potato and onions into
 the sauce, do not drain first, and adjust thickness to suit.  Hope this
 helps. Sorry about no amounts but it always changes for me depending on
 how many people and/or potatoes I have.
 
                                          Mary from Oceanside