Creamy Potato Bake
1 pkg. instant potatoes (enough for six servings)
4 oz. cream cheese
2 tsp. onion, grated
1 stick butter
Prepare instant potatoes according to package directions, omitting butter. Add cream cheese, thinned with a little milk. Beat well. Stir in egg, onion, and blend well. Transfer to a well greased 1-quart baking dish. Dot with butter, sprinkle with a little paprika and bake at 400 for 30 minutes. Serves 6. May be made the night before and reheated.