Peel and chop the potatoes into even chunks, cover with water and a pinch of salt. Boil for 15-20 minutes until fork-tender, drain and return to pot.

Preheat your oven to 425°F (220°C) and line baking sheet with parchment paper.

Mash the potatoes until smooth. Add butter and cream, mixing until creamy. Season with salt and pepper, then blend in Parmesan cheese.

Stir in egg yolks until mixed through and smooth.

Transfer mixture to a piping bag and pipe onto prepared baking sheet, leaving space between each mound.

Brush tops with melted butter. Bake for 15-20 minutes until golden brown and crispy.

Let cool slightly, garnish with chives or parsley and sea salt, serve warm.