3 lb. (about 12 med.) potatoes, peeled, cooked and hot
1 (8 oz.) pkg. cream cheese at room temperature
1/4 c. butter
1/2 c. commercial sour cream
1/2 c. milk
2 eggs, lightly beaten
1/4 c. finely chopped onions (optional)
1 tsp. iodized salt
Dash of pepper (optional)

In large mixing bowl (or by hand) mash hot potatoes. When all lumps are removed, add cream cheese in small pieces, then the butter. Beat well until cheese and butter are both melted and completely mixed. Mix in sour cream.