4 pounds potatoes, peeled and cut into chunks
1 (8-ounce) package cream cheese, softened
2 tablespoons finely chopped onion
2 tablespoons all-purpose flour
1 1/2 teaspoons salt
1 teaspoon black pepper
1 cup French-fried onions
Directions1.Preheat oven to 350 degrees F. Coat a 2-quart casserole dish with cooking spray.
2.Place potatoes in a soup pot, add just enough water to cover them, and bring to a boil over high heat. Reduce heat to medium and cook 15 to 20 minutes or until fork-tender; drain.
3.In a large bowl, with an electric mixer on medium speed, beat potatoes and cream cheese until smooth. Add onion, eggs, flour, salt, and pepper, and continue to beat until well blended. Spoon into casserole dish.
4.Bake 30 minutes, sprinkle with French-fried onions, and cook 5 to 10 more minutes or until heated through and golden.