Recipe By : Serving Size : 8 Preparation Time: 0:00 Categories : Vegetables 12 medium potatoes -- peeled and quartered 1 8 oz pikg. Cream cheese -- cubed 1/4 cup sour cream 1/2 cup milk 2 eggs -- slightly beaten 4 green onion -- finely chopped 1 teaspoon salt 1/4 teaspoon pepper Lauries Seasoned Salt Cook potatoes in salted water - drain. Put in mixing bowl. Mash and beat until smooth - stir in sour cream. Add milk, cream cheese, eggs, onions and seasoning. Pour into 9 inch round dish - cover and refrigerate for several hours or over night. Bake 45 to 50 minutes at 350. Can be frozen before baking.

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Per Serving (excluding unknown items): 190 Calories; 3g Fat (16.0% calories from fat); 6g Protein; 35g Carbohydrate; 3g Dietary Fiber; 58mg Cholesterol; 307mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat. NOTES: From Carol Hendrix