Instructions

1. Combine potatoes and water to cover in a large saucepan; bring to a boil over medium-high heat. Reduce heat, and simmer 10 minutes or until potatoes are very tender. Drain well, and place in a large bowl.
2. Add cheese; beat at medium speed with an electric mixer until blended. Season with salt and pepper to taste. Add egg yolks, one at a time, beating well after each addition.
3. Preheat oven to 425°F. Spoon or pipe potato mixture into 3-inch rounds on parchment paper-lined baking sheets. Drizzle with melted butter. Bake 20 minutes or until browned and crisp.