Creamy Potato Puff - cooking recipe

Ingredients

4 baking potatoes (about 10 oz. each)
1 (8 oz.) pkg. cream cheese (at room temperature), cut into cubes
1 medium onion, finely chopped
3 eggs
3 Tbsp. flour
1 tsp. salt
1/4 tsp. white pepper
1 (3 oz.) can French-fried onion rings
4 Tbsp. dry sherry (optional)

Preparation

Bake potatoes; scoop out insides and put into a large mixing bowl.
Mash potatoes or put through ricer.\tAdd cream cheese and beat until smooth.\tAdd onion, eggs, flour, salt and pepper and beat until light and fluffy.
Spoon into an ungreased round 1 1/2 to 2-quart casserole or souffl dish.
Sprinkle onion rings over the top.
Cover with foil.\tMay be refrigerated up to 2 days.
May be frozen.