Step 1

Grease a 9x13 inch casserole dish or 3 quart baking dish with butter. Preheat oven to 350 degrees.

Step 2

Place cubed potatoes in large stock pan. Cover with cold water and salt well. Bring the potatoes to a rapid boil, then reduce the heat to medium. Simmer until the potatoes are fork tender (the chunks should fall apart easily when pieced with a fork.) Drain the potatoes and return to the hot pan. Place over low heat and simmer until all the moisture has evaporated–about 1-2 minutes.

Step 3

In a large bowl, mash hot potatoes with a potato masher. Mix in cream cheese, butter, sour cream, milk, eggs, onion, salt, and pepper. Beat the potato mixture with a hand held mixer until light and fluffy.

Step 4

Place potato mixture into prepared casserole dish. Bake for 20-25 minutes, or until warmed through and slightly browned.