Mashed potato casserole with mushrooms

Ingredients:

 21/2 pounds boiling potatoes, unpeeled
Water
Salt, to taste
3 tablespoons olive oil, vegetable oil or butter, plus more for greasing pan
2 medium onions, chopped
8 ounces small mushrooms, quartered
Fresh-ground black pepper, to taste
1/4 cup chicken broth, vegetable broth, milk or heavy whipping cream
2 large eggs, beaten
1/2 teaspoon paprika

Directions:

Put potatoes in a large saucepan with water to cover and a pinch salt and bring to a boil. Cover, reduce heat and simmer 35 minutes or until very tender. Drain and leave until cool enough to handle.

In a large skillet, heat oil or butter, add onions and saute over medium heat until light golden. Add mushrooms, salt and pepper and saute over medium-high heat 7 minutes or until brown.

Peel potatoes while still fairly hot. Put in large bowl, cut each in a few pieces and beat with a mixer at low speed until coarsely mashed. Beat in broth, milk or cream, then eggs, just until blended. With a spoon, stir in 1/2 cup sauteed mushroom mixture. Add 3/4 teaspoon salt and 1/2 teaspoon pepper, or to taste.

Grease a 6- or 7-cup casserole and add half the potato mixture. Top with remaining sauteed mushroom mixture, then with remaining potato mixture. Smooth top and sprinkle with paprika. Bake in preheated 350-degree oven, uncovered, 50 minutes, or until top is firm and light golden at edges.

Makes six servings.