12 med. peeled cooked hot potatoes
8 oz. cream cheese, room temperature
1/2 c. or less sour cream
1/2 c. milk
1/4 c. butter
2 eggs, beaten
1/4 c. finely chopped onion (optional)
1 tsp. salt
Pepper

Mash hot potatoes. Remove all lumps. Add cream cheese in small pieces. Add butter and beat well. Mix in sour cream. To milk, add eggs and onion (optional). Add to potatoes with salt and pepper. Beat well until light and fluffy. Place in 9 inch round casserole and refrigerate several hours or overnight. Bake at 350 degrees for 45 minute.