Cook potatoes in a large pot of boiling salted water about 15 to 20 minutes or until tender when pierced with a fork; remove from heat and drain. Return potatoes to pot and stir over medium heat until excess moisture evaporates, about 1 minute. Remove from heat.
Mash potatoes with a potato masher or ricer (do not use your electric mixer) until they're smooth and free of chunks.
Add 1/2 cup half & half cream, butter, egg yolks, and salt. Mix thoroughly to blend.
NOTE: You do not want the mashed potatoes to be too soft or they will not hold their shape when baked.
Slowly add remaining
1/4 cup half & half cream to the potatoes (you may not need to use all the half & half
cream - the potatoes should be stiff).
Either spoon or pipe onto parchment-lined baking sheets leaving 2 inches between mounds. To Pipe, place a large star tip in pastry bag and fill bag with potato mixture. Pipe circular or rectangular shapes onto parchment-lined baking sheet. Continue piping until baking sheet is full.
If you do not have a pastry bag, cut a diagonal slit one inch from the point on corner of plastic bag. Carefully spoon the potato mixture into bag. Squeeze the air out of bag as your seal. to pipe the mixture, hold the filled bag perpendicular to the baking sheet, then force the potato mixture through the top by squeezing the end of the bag with your writing hand and supporting the bag with your other hand.
Alternate designs: (1) Pipe into decorative mounds in lightly greased muffin cups. (2) Shape into rosettes.
NOTE: To bake later, loosely cover with plastic wrap and refrigerate until ready to use. Recipe can be prepared to this point, covered and refrigerated, up to 24 hours.
Preheat oven to 450 degrees F. Place baking sheet on middle rack in oven. Bake for 15 to 20 minutes or until tops are lightly browned.
Makes 6 to 8 servings.
