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

In large mixer bowl, mash hot potatoes. When all lumps are removed, add cream cheese in small pieces and then the butter. Beat well until cheese and butter are both melted and completely mixed. Mix in the sour cream. To the milk, add the eggs and onions and then add to the potatoes along with the salt and pepper. Beat well until light and fluffy. Place in a greased 9 inch round casserole and refrigerate several hours or overnight if not using immediately. Bake in preheated 350 degree oven for 45 minutes, until lightly browned on top. Makes 8 to 12 servings.