2 lb. potatoes, cooked and hot
1/4 c. butter
1/2 c. sour cream
2 eggs, slightly beaten
1 tsp. salt, may omit
1 (8 oz.) cream cheese, room temperature
1/2 c. milk
1/4 c. onions, finely chopped
Pepper to taste

Mash hot potatoes. Add cream cheese in small pieces and butter. Beat well until cheese and butter are both melted and completely mixed. Mix in sour cream. To the milk, add eggs and onions. Add to potato mixture along with salt and pepper. Beat well until light and fluffy. Pour into greased 9 inch casserole and refrigerate several hours or overnight. Bake uncovered at 350 degrees for 45 minutes or until lightly browned. Serves 8-12.