Crusty Potato Casserole - cooking recipe

Ingredients

5 large baking potatoes (approximately)
water
1/4 c. butter or margarine
1 c. milk
2 large onions, chopped
1 1/2 tsp. salt
1/2 tsp. pepper
4 eggs, lightly beaten
paprika

Preparation

Peel the
potatoes
and shred (you should have 8 cups). Add enough
water to cover potatoes, preventing discoloration until all
are
shredded.
Drain potatoes, saving 1 cup of the water. Heat
the
water, 2 tablespoons of the butter and milk to just under
boiling.
Pour
over
potatoes and stir in the onion, salt, pepper and eggs.