3 lbs. potatoes, peeled, cooked & hot
1 (8 oz.) cream cheese, softened
1/4 c. butter, softened
1/2 c. sour cream
2 eggs, lightly beaten
1/4 c. finely chopped onions
1 tsp. salt
2 tbsp. milk
Dash pepper

In large mixing bowl, mash hot potatoes. When all lumps are removed, add cream cheese in small pieces and then the butter. Beat well until cheese and butter are melted and completely mixed. Mix in sour cream. To the milk add eggs and onions. Mix together and add to potato mixture. Add salt and pepper. Beat well until light and fluffy. Pour into greased 2 quart casserole and refrigerate overnight. Bake in preheated oven at 350 degrees for 45 minutes to an hour until lightly browned.