3 lbs (12 med) potatoes, peeeled,
   cooked & hot
1 (8 oz) cream cheese , room temp.
1/4 cup butter
1/2 cup sour cream
1/2 cup milk
2 eggs, lightly beaten
1 tsp. salt
  dash of pepper
 

In large mixing bowl, mash hot potatoes When all lumps are removed, add cream cheese in small pieces and then the butter. Beat well until cheese and butter are both melted and completely mixed. Mix in the sour cream. To the milk add the eggs. Add this to the potato mixture along with the salt and pepper. Beat well until light and fluffy. Place in a 9 in. round casserole and refrigerate for several hours or over- night. Bake in preheated oven at 350 degrees for 45 min. until Lightly Brown on top.

Makes 8 - 12 servings