12 potatoes, cut up and cooked
8 oz. cream cheese
1/4 c. butter
1/2 c. sour cream
1/2 c. milk
2 eggs, slightly beaten
1/4 c. chopped onion
Salt and pepper

Mash potatoes. Add chunks of cream cheese and butter while potatoes are hot. Add remaining ingredients; beat until smooth. Put in 9 inch bowl, oven proof. Refrigerate overnight. Bake 350 degrees 45 minutes.