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

Mash hot potatoes. Add cream cheese in pieces, then the butter. Beat well until both are melted. Mix in sour cream. Combine milk, eggs, and onion. Add to potatoes along with salt and pepper. BEAT WELL, until light and fluffy. Place in a greased casserole (2 quart) and refrigerate several hours or overnight. Bake at 350 degrees for 45 minutes until lightly browned on top. Will serve 8 to 12.