Try breaking in 2 eggs and adding salt and pepper.
Do you have a food mill? When I run my hot potatoes (skins on, I don't have time to peel them and the mill doesn't let them pass through anyway) through the food mill, I add chunks of room temperature butter as I go. It's almost like making beurre blanc or hollandaise, the butter melts and kinda emulsifies as the potatoes and butter chunks get milled, and you cant add a TON of butter this way. So much that you hardly need cream anyway. If I were to make some milk/cream free, I would do it this way, use mostly butter and then use some extra virgin olive oil and a splash of stock if they need to be thinned more. You won't miss the cream/milk.
"God sends meat and the devil sends cooks." - Thomas Deloney
I see some smashed yukon golds in my future. Sounds great!
would mayo work instead?
Here is one of my favorite and can be served as a potato salad or hot. I like them both ways. Amount of ingredients is also to your taste as measurements are really unimportant as it depends on how many potatoes. I do it by guess myself as most of my cooking is done.
Mustard Potato Salad
Potatoes, boiled until tender and diced
Hardboiled eggs, chopped
Red onion, chopped
Salad olives w/pimientos, chopped
Prepared mustard (brown, spiced, yellow what ever you prefer)
Miracle Whip or Mayonnaise
Salt and pepper
This is the way my mother made potato salad, so I still do it the same way. I love the olives and red onions in it. There are no set amounts for ingredients. This is just a mix-and-taste type recipe. I like a lot of "stuff" in mine, and I like a lot of mustard.
Mix the potatoes, eggs, celery, onion, and olives together. Add some mustard and Miracle Whip. Mix and taste. Add salt and pepper to taste. Add more mustard and Miracle Whip as needed.