Begin by peeling and cubing 2 pounds of russet potatoes, then place them in a large pot. Cover with cold, salted water and bring to a boil. Cook for about 15-20 minutes until fork-tender. Drain and let them steam dry for about one minute.

Use a potato masher to mash the cooked potatoes until smooth. Add 4 tablespoons of softened butter, 2 egg yolks, ½ cup of heavy cream, 1 teaspoon of salt, ½ teaspoon of pepper, and ¼ teaspoon of nutmeg. Mix until creamy and stir in ½ cup of grated Parmesan if desired.

Preheat your oven to 425°F (220°C). Prepare your piping supplies and transfer the potato mixture into a piping bag fitted with a large star tip.

Line a baking sheet with parchment paper. Pipe the potato mixture onto the sheet in rosettes or rounds, leaving space between each.

Bake for 20-25 minutes, checking for a golden-brown color and a slightly crisp exterior.

Once removed from the oven, allow to cool slightly before serving on a beautiful platter.