<span lang="EN-GB" style="font-size: 10pt; color: black; font-family: arial; mso-ansi-language: en-gb; mso-fareast-font-family: 'times new roman'; mso-fareast-language: nl; mso-bidi-language: ar-sa; mso-bidi-font-family: 'times new roman'"> <p class="MsoNormal"> <span lang="EN-GB" style="mso-ansi-language: en-gb"></span> </p> <p class="MsoNormal"> <span lang="EN-GB" style="mso-ansi-language: en-gb"><b>Ingredients:</b></span> </p> <p class="MsoNormal"> <span lang="EN-GB" style="mso-ansi-language: en-gb"><span style="mso-spacerun: yes">&nbsp;</span>21/2 pounds boiling potatoes, unpeeled<br /></span><span lang="EN-GB" style="mso-ansi-language: en-gb">Water<br /></span><span lang="EN-GB" style="mso-ansi-language: en-gb">Salt, to taste<br /></span><span lang="EN-GB" style="mso-ansi-language: en-gb">3 tablespoons olive oil, vegetable oil or butter, plus more for greasing pan<br /></span><span lang="EN-GB" style="mso-ansi-language: en-gb">2 medium onions, chopped<br /></span><span lang="EN-GB" style="mso-ansi-language: en-gb">8 ounces small mushrooms, quartered<br /></span><span lang="EN-GB" style="mso-ansi-language: en-gb">Fresh-ground black pepper, to taste<br /></span><span lang="EN-GB" style="mso-ansi-language: en-gb">1/4 cup chicken broth, vegetable broth, milk or heavy whipping cream<br /></span><span lang="EN-GB" style="mso-ansi-language: en-gb">2 large eggs, beaten<br /></span><span lang="EN-GB" style="mso-ansi-language: en-gb">1/2 teaspoon paprika</span> </p> <p class="MsoNormal"> <span lang="EN-GB" style="mso-ansi-language: en-gb"></span> </p> <p class="MsoNormal"> <span lang="EN-GB" style="mso-ansi-language: en-gb"><b>Directions:</b></span> </p> <p class="MsoNormal"> <span lang="EN-GB" style="mso-ansi-language: en-gb">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.</span> </p> <p class="MsoNormal"> <span lang="EN-GB" style="mso-ansi-language: en-gb">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.</span> </p> <p class="MsoNormal"> <span lang="EN-GB" style="mso-ansi-language: en-gb">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.</span> </p> <p class="MsoNormal"> <span lang="EN-GB" style="mso-ansi-language: en-gb">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. </span> </p> <p class="MsoNormal"> <span lang="EN-GB" style="mso-ansi-language: en-gb">Makes six servings.</span> </p> </span>