Mashed Potato Casserole

6 lbs. (12) potatoes—cooked and still hot
2 -8 oz. cream cheese, room temperature
½ cup butter
1 cup sour cream
1 cup milk
4 eggs beaten
1/2 cup finely chopped onion, or scallion
2 tsp. salt
dash pepper

Peel and cut potatoes into chunks, Place finished pieces in a pot of cold water while preparing remaining ones, so they don’t turn brown. Drain potatoes and a fill pot with cold water and a teaspoon of salt.
Bring to a simmer and cook until potatoes can be gently pierced with a fork and are tender. Drain, place in a 250 oven on a cookie sheet to allow the potatoes to steam off excess water for 5 minutes.

Transfer potatoes into a large bowl, Mash hot potatoes until there are no lumps.( you will need a potato masher) Add small pieces of cream cheese, then butter--beat to mix. Mix in sour cream.

Combine the milk and eggs. Add eggs, milk and, onions, to potatoes, add salt and pepper. Beat until light and fluffy.( you can use a hand mixer or a wooden spoon) Place in a greased 9 x 13, casserole pan. Refrigerate several hours or overnight.

Bake at 350 degrees for 45 minutes until light brown on top.

Serves 20.