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3 lbs. potatoes, peeled and cooked (about 12
8 oz. cream cheese
1/4 c. margarine
1/2 c. sour cream
1 1/2 c. milk
2 eggs
1/4 c. onion, finely chopped
1 tsp. salt
dash of black pepper

Mash potatoes with mixer. Add cream cheese and butter, beating
until melted and blended. Mix in sour cream. Combine eggs, onion
and milk; add to potato mixture. Add salt and pepper, beating
until light and fluffy. Place in greased 9 inch round casserole
dish. Bake at 350 degrees for 45 minutes or until lightly browned. Can
be prepared ahead and refrigerated overnight and then baked. Makes
8-12 servings.

Notes: For an extra treat, top with cheddar cheese and
crumbled bacon before baking. I omit onion.

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