12 medium potatoes, peeled and boiled
1 (8 oz.) pkg. cream cheese (can use fat-free or reduced-calorie)
1/4 c. butter
1/2 c. sour cream (can use fat-free)
1/2 c. milk
2 eggs, slightly beaten
1 tsp. salt
dash of pepper
1/4 c. minced onions

Mash potatoes; add cream cheese and butter. Beat until melted. Blend in sour cream. In separate bowl, combine eggs, milk, onions, salt and pepper. Add to potato mixture. Beat until light and fluffy. Put into greased casserole or 9 x 13 pan. Refrigerate several hours or overnight.

Bake in 350°F oven for 35 to 45 minutes.

Serves 8 to 12.