3 lbs. (about 12) potatoes, cooked and hot
1 (8 oz.) pkg. cream cheese
1/4 c. butter
1/2 c. commercial sour cream
1/2 c. milk
2 eggs, lightly beaten
1/4 c. finely chopped onion (optional)
1 tsp. salt
Dash of white pepper

Turn potatoes into large mixer bowl; mash with mixer or by hand. When all lumps are removed, add cream cheese in small pieces; add 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 the potato mixture. Beat until light and fluffy. Place in greased 9 inch round casserole and refrigerate several hours or overnight. Bake in preheated 350 degree oven for 45 minutes until lightly brown on top. Makes 8-12 servings.