Preheat oven to 375 degrees.
Prep the Potatoes. Peel potatoes with a vegetable peeler and remove any remaining eyes of skin. Cut each potato in half and then into quarters.
2 ½ lbs. Yukon gold potatoes
Boil Potatoes. Add potatoes to a large pot, cover with 1 inch of cold water and add a pinch or two of salt. Bring the pot to a boil. Once boiling, reduce heat to a simmer and cook, uncovered, for 10-12 minutes, or until they pierce easily with a fork. Transfer boiled potatoes to a colander and rinse under cold running water until cool to the touch.
Mash and Season. Rice potatoes using a potato ricer into a large bowl. Add 4 tablespoons of melted butter, ⅓ cup milk, salt, pepper, garlic powder, and nutmeg. Mix until well combined. Whisk egg yolks and egg in a small bowl and then add to the mashed potatoes. Add additional milk until you get to the desired consistency. Stir with a spatula until well-mixed.
2 ½ lbs. Yukon gold potatoes, 5 Tbsp. butter, ⅔ cup milk, 1 ½ tsp. salt, ¼ tsp. garlic powder, ⅛ tsp. nutmeg, ¼ tsp. black pepper
Pipe onto a Pan. Using a pastry bag fitted with a 1M star tip, pipe the potatoes onto a large baking sheet lined with parchment paper. Leave about ½-inch of space between each one. You should end up with 12 that are roughly 2 ½-inches in width. Lightly brush potatoes with the remaining tablespoon of butter, being careful not to disrupt the edges.
Bake in preheated oven for 25-30 minutes, or until the edges begin to brown.
Serve the potatoes with thyme leaves or chopped fresh parsley. Enjoy!
Thyme or parsley