8 oz. serving of instant potatoes
8 oz. cream cheese
2/3 c. milk
1/4 c. mayonnaise
1 egg
1 tbsp. onion flakes
1 tbsp. chives

Blend softened cream cheese, milk, mayonnaise and egg and stir in chives and onions. Make instant potatoes but omit milk and butter. Blend cream cheese mixture into potatoes. Bake in greased 1 1/2 quart casserole dish for 45 minutes at 350 degrees.