Boil the Potatoes: Peel and chop the potatoes into equal-sized chunks. Place in a pot of salted water, bring to a boil and cook for 15 to 20 minutes until fork-tender. Drain well.

Preheat the Oven: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

Warm the Ingredients: In a microwave-safe bowl, combine butter and cream. Heat until the butter is melted and the mixture is warm.

Mash the Potatoes: Drain the potatoes and mash until smooth. Stir in the melted butter and cream mixture, parmesan, salt, black pepper, and egg yolks until creamy.

Pipe the Potatoes: Transfer the mixture to a piping bag fitted with a star tip and pipe into small mounds on the baking sheet.

Bake the Potatoes: Brush the mounds with remaining melted butter and bake for 15 to 20 minutes or until golden brown.

Garnish & Serve: Remove from the oven, let cool briefly, and sprinkle with fresh herbs and sea salt before serving.