Peel and chop the potatoes into even chunks. Add to a large pot, cover with salted water, and boil for 15-20 minutes until fork-tender. Drain and let evaporate excess moisture.

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

Melt the butter and warm the heavy cream until steaming. Set aside to cool slightly.

Mash the drained potatoes in the pot over low heat until smooth. Gradually stir in butter, cream, cheese, salt, pepper, and egg yolks.

Transfer the mixture into a piping bag and pipe small mounds onto the baking sheet.

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

Remove from the oven, garnish with chives or parsley, and sprinkle with sea salt before serving.