heather chandler's White Kugel Pudding

6 large potatoes, washed and peeled

1 large onion, peeled and halved

2-3 large eggs

1/4 cup olive oil

1/2 cup all-purpose flour

1 tsp. baking powder

1 tsp. salt

1/2 tsp. chopped garlic

3/4 tsp. freshly ground black pepper

1 tsp. paprika, split in two

Preheat oven to 400 °F. Either grate the potatoes and onion by hand or put the potatoes and onion in the bowl of a food processor and process until coarsely chopped. Add eggs, 3 T. oil, and remaining ingredients (except for 1/2 tsp. paprika and one tablespoon of oil). Process or mix by hand only until smooth; don't overdo it. Pour into a 2 quart casserole, sprayed with vegetable oil spray or rubbed with oil. Sprinkle with remaining oil and paprika. Bake for 45 minutes or until puffed and brown. Serve with brisket, roast chicken, or roast veal. Potato kugel can be eaten at room temperature with cold meats, but it is much tastier if slightly warm or hot. Serves 8-10.