3 lb. potatoes, peeled, cooked & hot
8 oz. cream cheese, softened
1/2 c. butter
1/4 c. sour cream
1/2 c. milk
2 eggs, lightly beaten
1/4 c. finely chopped onions
1 tsp. salt
Dash of pepper

Mash potatoes in a large bowl until smooth. Cut cream cheese into small pieces and add to potatoes with butter. Beat until well blended. Stir in sour cream.

Combine milk, eggs and onion. Stir in potato mixture, salt and pepper. Beat until light and fluffy. Place in a casserole dish and refrigerate several hours or overnight. Bake in a 350 degree oven for 45 minutes until top is lightly browned. Makes 8-12 servings.