3 lbs. (12 potatoes), peeled, cooked and hot
8 oz. cream cheese, room temperature
1/4 c. butter (butter)
1/2 c. commercial sour cream
1/2 c. milk
Dash of pepper
2 eggs, lightly beaten
1/4 c. finely chopped onions
1 tsp. salt

Mash potatoes in a large mixer bowl. When lumps are removed, add cream cheese and butter in small pieces, beat well. Mix in sour cream, add eggs and onions to the milk. Add to potato mixture, beat well. It will be fluffy and runny. Place in 9 inch greased casserole and refrigerate several hours or overnight. Bake at 350 degrees for 45 minutes until lightly browned on top.