Start by bringing a medium pot of salted water to a boil. Peel your potatoes, cut them into chunks, and cook for about 25 minutes, or until they’re fork-tender.

While the potatoes are cooking, preheat your oven to 400°F. Spray a baking tray with nonstick spray so your little potato swirls don’t stick.

Drain the potatoes and let them cool off for about 5 minutes. Add them to a mixing bowl with half of the butter, the cream, salt, and pepper. Mash until smooth and dreamy.

Mix in the egg yolks and mash just until combined. Don’t overdo it, you want them creamy, not gummy.

Grab a piping bag fitted with a star tip, fill it with the mashed potatoes, and pipe swirls onto your prepared baking tray. Think ice cream swirls, but potato-style.

Melt the remaining butter in the microwave (20–30 seconds) and lightly brush it over the tops of your piped potatoes.

Pop the tray in the oven and bake for 25–30 minutes, until the tops are beautifully golden brown.

Plate them up and watch your guests’ eyes light up. They’re crispy, fluffy, buttery perfection!