Mashed Potatoes and Sautéed Onions

7 lbs. of red potatoes (.39 a lb at Berkeley Bowl) peeled and boiled
1 stick of unsalted butter
1 pint of heavy cream
salt and pepper to taste
sauteed onions, in butter over a medium heat until golden brown
layer a heaping spoonful of the hot gooey goodness over the mashed fluffy mounds
and some crimbly bits of gorgonzola