8-10 Yukon gold potatoes (peeled and boiled until tender)
1 stick butter
Milk (just enough to reach desired consistency)
8 ounces cream cheese (at room temperature)
1/4 cup sour cream
2 large eggs at room temperature
2 teaspoons dried minced onions
Cheddar cheese 1/4 cup
Peel and boil potatoes until tender and drain. Mash potatoes with 1 stick of butter and enough milk to make them moist, not too much. Add cream cheese, sour cream and dried minced onions. Mix together. Add eggs in last. The potatoes may seem a little runnier than normal due to the eggs. Pour into a greased 13×9 inch deep dished greased pan. Bake at 350* for 45 minutes or until brown on top. This recipe will puff up a bit. Sprinkle with cheese place back in the oven until melted and serve.
This recipe is great to make ahead a day or two before your diner party or event. I typicalled make this in the kitchen aid mixer to get the whipped texture I enjoy.