Boil the peeled and chopped Yukon Gold potatoes in salted water until fork-tender, about 15-20 minutes, then drain.

Mash the warm potatoes until smooth and fluffy.

Mix in the unsalted butter and heavy cream until creamy; adjust cream for desired texture.

Season with salt, pepper, and freshly grated nutmeg.

Allow the mixture to cool slightly before stirring in the egg yolks until well combined.

Preheat oven to 425°F (220°C). Pipe potato mixture onto a lined baking sheet into small mounds.

Bake for 20-25 minutes or until tops are golden brown.