3 lbs. (12 med.) potatoes, peeled and cooked
1/4 c. butter
1/2 c. sour cream
1/2 c. milk
1/4 c. finely chopped onion
1 tsp. salt
Dash of pepper
1 (8 oz.) pkg. cream cheese
2 eggs, slightly beaten

In large bowl, mash hot potatoes. When all lumps are removed, add cream cheese in small pieces. Then add butter. Beat until all melted. Mix in sour cream. To the milk, add eggs and onion. Add to potato mixture with salt and pepper. Beat until light and fluffy. Place in casserole and refrigerate several hours or overnight. Cook in 350 degree oven for 45 minutes until lightly brown on top. Makes 6-12 servings. May be reheated a couple of times.