Peel and dice about 2 pounds of starchy potatoes like Russets. Place them in a large pot of cold salted water and bring to a boil over medium-high heat. Cook for 15-20 minutes until fork-tender, then drain well.

Thoroughly mash the drained potatoes in a large mixing bowl until completely smooth and free of lumps.

Add 4 tablespoons of butter, ½ cup of cream, 2 beaten eggs, and salt to taste into the mashed potatoes. Mix until smooth and creamy; add a pinch of nutmeg if desired.

Preheat your oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper. Transfer the potato mixture into a piping bag and pipe decorative swirls onto the baking sheet.

Bake for 20-25 minutes until the tops are golden brown and crispy. Monitor closely to prevent over-baking.

Remove from the oven and let cool slightly before serving. Garnish with fresh herbs like chives or parsley if desired.