3 lbs. potatoes, peeled, sectioned
1 (8 oz.) pkg. regular or light (Neufchatel) cream cheese, softened
1/4 c. butter
1/2 c. plain yogurt
1/2 c. low fat milk
2 eggs, lightly beaten (or egg substitute)
1/4 c. finely chopped onions, microwaved or sauteed until tender
1 tsp. salt
Dash pepper

Cook potatoes until done. Mash in large bowl while hot.

Add cream cheese and butter in small pieces. Beat until well blended. Stir in yogurt.

In separate bowl, combine milk, eggs and onions. Stir in the potato mixture, salt and pepper. Beat until light and fluffy. Refrigerate in a casserole dish for several hours or overnight.

Bake at 350 degrees for 45 minutes until top is lightly browned.