Ingredients:

• 2-3 pounds russet Idaho® potatoes, peeled and diced into 1˝ cubes
• 4 tablespoons cold unsalted butter, plus 2 tablespoons melted
• Salt and pepper, to taste
• 4 ounces cream cheese, softened
• ¼ cup milk
• 4 large egg yolks
• 1 teaspoon dried thyme, optional

Directions:

1. Preheat oven to 425°F.
2. In a large pot, add the potatoes and cover with cold water by about 2 inches. Bring to a boil, reduce to a simmer and cook until tender and easily pierced with a fork, about 15 - 20 minutes. Drain in a colander, and allow them to steam for about 5 minutes. Return them to the pot, or place in a bowl of a stand mixer.
3. Add the 4 tablespoons of butter and with a potato masher mash until smooth. Or use a stand mixer with the paddle attachment and mix on low speed until smooth. Season with salt and pepper.
4. Add the cream cheese, milk, egg yolks, and thyme (if using) and mix until well combined. Do not over-mash or your potatoes will end up with a gluey consistency.
5. Line a baking sheet with parchment. Either use a spoon to dollop the mixture or a piping bag fitted with a large star point and pipe equal portions on the baking sheet about 2 inches apart.
6. Brush with the melted butter and bake for 18-20 minutes or until the peaks start to turn golden.