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1
Heat the oven to 400 degrees F and arrange the racks to divide the oven into thirds.
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2
Line 2 baking sheets with parchment paper and set aside.
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3
Wash and peel the potatoes, cut them into 1-1/2-inch chunks, and place in a large saucepan.
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4
Cover with 1 1/2 to 2 inches of cold water and salt generously.
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5
Bring the potatoes to a boil over high heat.
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6
Reduce the heat to medium low and simmer until the potatoes can be easily pierced with a knife, about 15 minutes.
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7
Drain in a colander.
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8
Return the potatoes to the pot and mash with a potato masher until very smooth.
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9
(Alternatively, use a potato ricer.)
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10
While the potatoes are still warm, mix in the egg yolks 1 at a time using a wooden spoon or rubber spatula, making sure each yolk is completely incorporated before adding the next.
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11
Add the butter, cream, measured salt, pepper, and nutmeg and stir until the butter has melted and the mixture is smooth.
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12
Transfer to a large piping bag fitted with a 1/2-inch star piping tip and pipe 12 round mounds (2 1/2 inches wide by 2 inches tall) onto each prepared baking sheet, spacing them about 2 inches apart.
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13
Sprinkle with the cheese.
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14
Place both sheets in the oven and bake for 15 minutes.
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15
Rotate the pans top to bottom and front to back and continue baking until the tops of the potatoes are light golden brown, about 10 minutes more.
