10 med. potatoes, peeled, cooked and drained
1 pkg. (8 oz.) cream cheese
1/4 c. butter
1/2 c. sour cream
2 eggs
1/4 c. diced onion
1/2 c. milk

To hot drained potatoes add cream cheese, butter and milk. Mash until well blended. Add eggs and sour cream. Beat until smooth. Add onions and beat until light and fluffy. Pepper and salt to taste. Stir. Put into greased casserole. May be stored in refrigerator overnight or cooked right away. Bake at 350 degrees for 45 minutes.