Greek Cheesy Mashed Potato Casserole

1  serving		olive oil
1		medium onion
1-3/4  lb.		potatoes
2		eggs
3/4  cup		grated pecorino romano or graviera
1  cup		crumbled feta
1  tablespoon		dry oregano
1  teaspoon		salt
1  teaspoon		freshly ground pepper
1  cup		chopped parsley
2  tablespoons		fresh mint chopped
2  tablespoons		olive oil

Tip: Click on the ingredient links to learn the nutritional information for all the Greek Cheesy Mashed Potato Casserole ingredients. The serving size for any ingredient in Greek Cheesy Mashed Potato Casserole may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Instructions
In a medium pan, over medium heat warm 1 tbsp olive oil. Sauté the onion until soft for about 5-7 minutes. Set aside.
Wash the potatoes and place them in a pot (whole with the skin on), add cold water covering the potatoes by about an inch, add a bit of salt, boil them until they can be pierced with a fork for about 20 minutes (it may take a bit longer for larger potatoes. Drain, run cold water over them and cool until you can handle them, then twist the potato and the skin comes right off. Or place the potatoes in an ice bath for a few seconds and peel.
Preheat oven at 400 F (200 C).
Mash the potatoes with a potato masher or food mill. Place mashed potatoes in a large bowl.
Lightly beat the eggs and add to the potatoes. Add the onion, cheese, herbs, salt and pepper. Mix well.
Coat the baking dish with some olive oil and empty potato mixture in the dish. Spread evenly. Make triangle shapes with a fork. *I used a 8 X 12 inch (30 X 22 cm dish).
Drizzle 2 tablespoons olive oil over casserole.
Bake in the oven until golden for about 50 minutes to an hour.
Let it cool for at least 30 minutes before slicing.
Notes
Make ahead of time: You can assemble this a day ahead and store in the refrigerator. Then all you have to do is bake it. Take it out of the refrigerator a 1/2 hour before baking it, so it reaches room temperature. Bake it at 400 F (200 C) for 50-60 minutes.
Storage. You can store leftovers in an airtight container in the refrigerator for 3-4 days. To freeze, cut in square pieces and wrap in plastic wrap and aluminum foil. Freeze for 4 months. You can also freeze the whole casserole in a tin pan.
Reheat. You can reheat individual portions at 350 F (175 C). If straight out of the freezer it may take about 40-50 minutes or you can defrost overnight and bake for about 35 minutes.