Ingredients:
5 lbs potatoes, peeled and cooked
1 (8 ounce) packages cream cheese, room temperature
1/4 cup butter
1/2 cup sour cream
1/2 cup milk
2 eggs
1/4 cup onions, chopped
1 teaspoon salt
1 dash pepper
Directions:
Beat hot potatoes until all lumps are removed.
Add cream cheese (in small pieces) and the butter.
Beat well until cheese and butter are completely melted and mixed.
Stir in sour cream.
Add eggs and onion to milk and add this to the potatoes with salt and pepper.
Beat until light and fluffy.
Place in a greased 9-inch casserole.
Refrigerate several hours or overnight.
Bake at 350 degrees for 1 hour or until lightly rounded on top (puffy).
Servings: 6-8
Time preparation: 20 min.
Time total: 80 min.