Begin by peeling and cubing about 3 pounds of russet potatoes. Place the cubes into a large pot, cover with cold water, and add 1 teaspoon of salt. Let them sit for about 15 minutes.

Bring the pot of potatoes to a rolling boil over medium-high heat. Once boiling, reduce heat and let them simmer for about 8-10 minutes until fork-tender. Drain thoroughly in a colander.

Return the drained potatoes to the pot and mash them until completely smooth. Incorporate 4 tablespoons of butter, ½ cup of heavy cream, and 1 package of chive and onion cream cheese. Add 1 teaspoon of granulated garlic and reserved salt to taste. Stir until creamy.

Allow the mashed potato mixture to cool for about 10 minutes. Once cooled, add 3 egg yolks and mix until combined.

While the mixture is cooling, preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper.

Transfer the potato mixture into a piping bag fitted with a large star tip. Pipe mounds on the baking sheets, spacing them about 2 inches apart.

Bake for 20-25 minutes until golden brown and crispy. Watch for a crunchy exterior with a soft, creamy center.

Once baked, cool slightly and optionally sprinkle with grated Parmesan cheese and fresh chives before serving.