Peel, rinse potatoes. Slice into quarters by cutting them in half lengthwise, then cutting each potato half in half again.

Put potatoes in large saucepan; cover with cold water. Bring water to a boil on HIGH heat. Once boiling, reduce heat to MEDIUM-LOW. Simmer for 30-40 minutes, OR until fork tender. Drain potatoes- let them rest in pan 5 minutes.

Transfer potatoes to a mixing bowl. Add 2 T. butter, salt, nutmeg and cayenne pepper. Use electric mixer or potato masher to mash until butter melts and they're well-blended. Add half and half and egg yolks. Mash well until potatoes are smooth in texture. Taste; add more salt, if desired. Cover bowl; let potatoes come to room temperature before continuing.

Preheat oven to 450°F. (220°C). Line large baking sheet with parchment paper.

Fit a large pastry bag with a star tip (if you have it). Fill pastry bag with potato mixture (may have to do 2 batches). TIP: No piping bag? Fill a large zip-loc bag with the mixture; cut a small corner off the bottom of the bag (big enough to pipe potatoes through. Pipe 12 portions of potato mixture in decorative swirls, "building" each in a circular motion from the bottom up until each portion is round and about 3" wide. Leave space between each "mound".  REFRIGERATE until potatoes are lightly chilled.

Brush surface of potatoes with 1 Tablespoon melted butter, using a pastry brush.

Bake at 450℉ on middle rack of oven for 20-25 minutes. Oven temps can vary, so keep an eye on them. They're done when lightly browned on top. Remove from oven, sprinkle with chopped parsley, and serve hot. Enjoy!