12 med. potatoes, cooked
8 oz. cream cheese
1/4 c. butter
1/2 c. sour cream
1/2 c. milk
2 eggs, slightly beaten
1/4 c. minced onion
Salt and pepper

Mash hot potatoes in large mixing bowl. Add cream cheese and butter in small pieces. Beat until both are melted and completely absorbed. Blend in sour cream.

Combine eggs, milk and onion and add seasonings. Beat until light and fluffy. Add to potato mixture. Turn into a greased casserole and refrigerate several hours or overnight. Bake covered at 350 degrees for 45 minutes until lightly browned on top.