3 lb Potatoes, (12 medium)
1/4 cup Butter, room temperature
1/2 cup Sour cream
1/4 cup Onions, finely chopped
1 tbsp Salt
1 package Cream cheese, (8 oz.), room temperature
1/2 cup Milk
2 Eggs
1 dash Pepper
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Beat cooked potatoes. Add cream cheese and butter gradually until blended. Add milk, onions and slightly beaten eggs to sour cream. Add this mixture to potatoes. Place in greased 9 x 13-inch casserole and refrigerate overnight. Bake at 350 degrees for 45 minutes or lightly browned. Posted to recipelu-digest Volume 01 Number 296 by Aquasea221@aol.com on Nov 23, 1997
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