3 lbs. (about 12 med.) potatoes, peeled, cooked & hot
1 (8 oz.) pkg. cream cheese, room temperature
1/4 c. butter
1/2 c. sour cream
1/2 c. milk
2 eggs, lightly beaten
1 tsp. salt
1/4 c. finely chopped onions (optional)
Dash of pepper (optional)

In large mixer bowl (or mash by hand) 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 onion. Add to the potato mixture along with the salt and pepper. Beat well until light and fluffy. Place in 9" round casserole greased with Crisco and refrigerate several hours or overnight.

Bake in preheated 350 degree oven for 45 minutes until lightly brown on top. Makes 8 to 12 servings.