Instructions: Put potatoes in a large saucepan with water to cover and pinch of salt and bring to a boil. Cover and simmer over low heat about 35 minutes or until very tender. Drain and leave until cool enough to handle.

In a large skillet, heat oil, add onions and saute over medium heat until light golden.

Add mushrooms, salt and pepper and saute over medium heat about 7 minutes or until brown.

Preheat oven to 175 C (350 F). Peel potatoes while still fairly hot. Put in large bowl, cut each in a few pieces and beat with a hand mixer at low speed until coarsely mashed.

Beat in broth, then eggs, just until blended.

With a spoon, stir in 1/2 cup of sauteed mushroom mixture. Add 1/4 tsp salt and 1/2 tsp pepper, or to taste.

Grease a 6- or 7-cup casserole and add half of potato mixture (about 2-1/2 cups). Top with remaining sauteed mushroom mixture, then with remaining potato mixture. Smooth top and sprinkle with paprika.

Bake uncovered about 60 minutes or until top is firm and light golden at edges.

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