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

Peel and dice the Yukon Gold potatoes and boil them in salted water for 15-20 minutes until fork-tender. Drain and let sit.

In a skillet, melt butter and sauté minced garlic for 1-2 minutes, then stir in half and half.

Mash the drained potatoes, then mix in the garlic-butter mixture, Parmesan, salt, and pepper.

Allow the mixture to cool slightly before stirring in egg yolks one at a time.

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

Brush the mounds with melted butter and bake for 16-19 minutes until golden.

Serve warm, garnished with parsley and additional grated Parmesan if desired.