3 lb. (about 12 med.) potatoes, cooked & mashed
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
1/4 c. finely chopped onion
1/2 tsp. salt (or to taste)
Dash pepper (optional)

In large bowl, mash the potatoes well. Add cream cheese in small pieces, then butter. Beat well until cheese and butter are melted; mix in sour cream.

Combine milk, eggs and onion. Add to potato mixture and salt and pepper. Beat until light and fluffy. Place in greased 9 inch casserole and refrigerate several hours or overnight. Bake in preheated 350 degree oven for 45 minutes or until lightly browned on top. Serves 8-12.