3 lbs. (12 med.) potatoes, cooked, peeled and hot
1 (8 oz.) pkg. cream cheese, softened to room temperature
1/4 c. butter
1/2 c. sour cream
1/2 c. milk
2 eggs, slightly beaten
1/2 c. finely chopped onions
1 tsp. salt
Dash of pepper

In large bowl, mash potatoes. Add cream cheese in small pieces and then butter. Beat well until cheese and butter are melted and completely mixed. Mix in sour cream. To the milk, add the eggs and onions. Add to the potato mixture along with salt and pepper. Beat well until light and fluffy. Place in greased casserole dish and refrigerate several hours or overnight. Bake at 350 degrees for 50 minutes until lightly brown on top. Serves 8-12 people.