3 lb. (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
1/2 c. finely chopped onions (optional)
1 tsp. iodized salt
Dash pepper (optional)

In large mixing bowl mash hot potatoes. When all lumps are removed add cream cheese in small pieces and then butter. Beat well until cheese and butter are both melted and completely mixed. Mix in sour cream.

To milk, add eggs and onions, then add to potato mixture along with salt and pepper. Beat well until light and fluffy.

Place in greased 9 inch round casserole and refrigerate several hours or overnight if not using immediately. Bake in preheated 350 degree oven for 45 minutes until lightly browned on top.

Makes 8-12 servings.