Eva's Mashed Potato Salad

2 pounds russet potatoes, peeled and quartered

⅔ cup milk

2 tablespoons butter

Salt and pepper to taste

½ cup heavy whipping cream

⅓ cup onion, finely chopped

2 hard-boiled eggs, finely chopped

½ cup mayonnaise

1 tablespoon finely chopped red onion, (optional)

3 tablespoons chopped chives, (optional)

Cover potatoes in water in a pot and boil until tender, about 15 minutes. Drain and return to the pan. Add milk and butter and mash. Add salt and pepper to taste. Let cool.

Whip the heavy cream until soft peaks form.

In a large bowl, combine cooled potatoes with onions, eggs, mayonnaise and whipped cream. Place in serving dish and sprinkle with chives and red onion, if using.

Serves six to eight.