Begin by peeling and cubing about 3 pounds of russet potatoes and placing them in a large pot. Cover them with cold water and add 1 teaspoon of salt.

Bring the pot to a boil over medium-high heat, then reduce to a gentle simmer. Cook for 8-10 minutes or until fork-tender. Carefully drain the potatoes in a colander and let them steam.

Transfer the drained potatoes back to the pot and mash until smooth. Mix in ¼ cup of salted butter, ½ cup of heavy cream, 3 tablespoons of chive and onion cream cheese, and 1 teaspoon of granulated garlic.

Allow the mixture to cool for about 5 minutes, then beat in 2 large egg yolks until cohesive and silky.

Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper.

Using a piping bag fitted with a star tip, pipe 12 mounds of the potato mixture onto the prepared baking sheets, aiming for a height of about 2 inches.

Bake in the preheated oven for 20-25 minutes, until golden brown and crispy around the edges.

Once baked, remove from the oven, let cool slightly, and serve warm, garnished with additional grated Parmesan and chopped fresh chives.