About 12 potatoes, peeled, cooked and hot
1 (8 oz.) cream cheese, room temperature
1/4 c. butter
1/2 c. sour cream
1/2 c. milk
2 eggs, slightly beaten
1/4 c. finely chopped onions (optional)
1 tsp. salt and pepper

In large mixing bowl mash hot potatoes as usual. When lumps are removed, add cream cheese and then butter. Beat until all are blended. Mix in sour cream.

To the milk, add eggs and onions. Add to potato mixture with salt and pepper. Beat until light and fluffy. Place in a greased 9 inch casserole dish and refrigerate several hours or overnight. Bake at 350 degrees for 45 minutes or until lightly browned. (I sometimes sprinkle Cheddar cheese on top of mine when I bake it).