Wash, peel, and dice the potatoes. Add to pot and cover with water. Boil till fork tender.

Add butter and onion to a deep pan. Sauté for 5 minutes. Quarter the meatballs.

Add the meatballs to the onions. Sauté with the onions and let them brown slightly. Add the rest of the butter and melt. Add the flour, salt, pepper, and garlic. Stir till incorporated in well.

Add the broths. Stir until smooth and thickened.

Drain the potatoes and add salt and chives. Mash and whip the potatoes. I left some lumps. Add sour cream and incorporate well.