Peel and chop the potatoes into equal-sized pieces. Place in a large pot, cover with cold water, add salt, bring to a boil, then simmer for 15-20 minutes until fork-tender.

Drain the potatoes thoroughly and return them to the pot over low heat to evaporate residual water. Mash until completely smooth.

Transfer the mashed potatoes to a mixing bowl. While still warm, add butter, cream, egg yolks, salt, and black pepper. Stir vigorously until well combined.

Preheat the oven to 400°F (200°C). Fit a piping bag with a star tip and fill with the potato mixture. Pipe small rosettes on a parchment-lined baking sheet.

Bake for 20-25 minutes until golden-brown, checking after 15 minutes for desired crispness.

Cool for about 5 minutes before serving. Enjoy as a side dish with roasted meats or salads.