3 lb. potatoes, about 12 med., peel, cook and mash
1 (8 oz.) pkg. cream cheese, 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. salt
Dash of pepper (optional)

Add cheese in small pieces, then butter; beat well. Mix in sour cream. To milk, add eggs, onion, then potato mixture, salt, and pepper. Beat until light and fluffy. Place in greased 9 inch round casserole. Refrigerate several hors or overnight. Bake at 350 degrees for 45 minutes until lightly browned on top. 8-12 servings.