Cook potatoes. Mash in large mixer bowl. When lumps are gone, add cream cheese in small pieces, then butter. Beat well until cream cheese and butter are both melted and completely mixed together. Mix in sour cream.
Combine milk, eggs, and onion. Add to potato mixture, along with the salt and pepper. Beat until light and fluffy. Place mixture into a greased 9" round 2 quart casserole dish. Refrigerate several hours or overnight.
Bake at 350 degrees for approx. 45 minutes or until light browned on top.
Originally Submitted
11/25/2005
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