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Nip it in the bud spuds

Yield: 8 Servings

Ingredients:

• 3 lb Potatoes -Peeled cooked and hot
• 1 pk (8oz) cream cheese softened
• 1/4 c Butter or mararine
• 1/2 c Sour cream
• 1/2 c Milk
• 2 Eggs lightly beaten
• 1/4 c Finely copped onions
• 1 ts Salt

Instructions:

Dash pepper In a large bowl mash the potatoes until smooth. Add the cream cheese in small pieces and the butter. Beat until well blended. Stir in the sour cream. In a seperate bowl combine the milk eggs and onions. Stir in the potato mixture salt and pepper. Beat until light and fluffy. Place in a casserole and refrigerate for several hours or overnight. Bake in a 350~ oven for 45 minutes until the top is lightly browned. Serves 8 to 12. Source: Aunt Bee's Mayberry Cookbook Contributor: George Lindsey

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