3 lb. potatoes, peeled, mashed, hot
1 (8 oz.) cream cheese
1/4 c. butter
1/2 c. sour cream
1/2 c. milk
2 eggs, slightly beaten
1/4 c. finely chopped onion
1 tsp. salt
Dash pepper

In large bowl beat potatoes until smooth. Add cream cheese (cubed) at room temperature; beat well. Add butter. Beat until well blended. Beat eggs, milk, sour cream, onions and salt together. Add to potatoes. Pour into greased 9 inch casserole. Refrigerate overnight. Bake at 350 degrees for 45 minute until brown on top.