Step 1

Cut the potatoes into 1-inch cubes and place them in a large pot. Add enough water to cover the potatoes and add about 2 tablespoons of salt. Bring to a boil, then lower the heat and simmer, uncovered, for about 15-20 minutes, until the potatoes fall apart easily when pierced with a fork. Drain well.

Step 2

Preheat oven to 425 degrees. Line a baking sheet with parchment paper.

Step 3

Add drained potatoes to a large mixing bowl along with the cream and 4 TBSP butter. Mash well with a potato masher until there are no longer any lumps (or press through a potato ricer).

Step 4

Stir in the cheese until well combined. Season with salt & pepper, to taste.

Step 5

Let cool slightly, then stir in the egg yolks.

Step 6

At this point if the mixture is very thick you can add additional heavy cream, if needed.

Step 7

Transfer the mashed potatoes to a pastry bag fitted with a large star tip. (You'll need to work in batches.) Pipe the potatoes onto the parchment-lined baking sheets into swirls about 3 inches in diameter.

Step 8

Gently brush with the remaining 2 TBSP butter, melted.

Step 9

Bake until golden brown, about 15-20 minutes. Serve immediately garnished with parsley, if desired.