This recipe is made the day before it will be served and then baked just before serving. It is a very rich version of mashed potatoes that is a nice change from the everyday puréed version.

INGREDIENTS | SERVES 8

• 3 pounds peeled russet potatoes, cooked
• 8 ounces cream cheese, softened
• 4 tablespoons butter, softened
• ½ cup sour cream
• ½ cup milk
• 2 eggs, beaten
• ¼ cup minced onion
• salt and white pepper to taste

1. Beat the hot potatoes until smooth.

2. Add cream cheese and beat again.

3. Add butter; beat until blended.

4. Mix in sour cream, then milk, eggs, onion, and seasoning. Put mixture into a buttered 9″ × 13″ casserole dish and refrigerate overnight.

5. Bake in a preheated 350°F oven for 45 minutes, until lightly browned.