Directions:

1. Preheat oven to 350°F. Place potatoes in a 4-quart saucepan over medium-high heat and cover with cold, salted water. Bring to a simmer and cook until potatoes are tender – approximately 15 minutes. When potatoes are done cooking, drain, place on a baking sheet sprayed with pan spray, and dry them in the oven for 10 minutes.
2. While potatoes are cooking, melt the cheese with cream and 2 tablespoons butter in a small saucepan over medium-low heat.
3. Place potatoes in a large mixing bowl. Using an electric mixer with a whip attachment, whip them for 5 minutes on low speed, then for 10 minutes on high speed until smooth. Add the cheese mixture, salt, and pepper, and mix well on low speed to fully combine.
4. Let potatoes stand for 10 minutes, then fold in eggs quickly on medium speed until well-blended.
5. Remove the potato mixture from the mixing bowl and put into a pastry bag fitted with a large star tip. Pipe potatoes in a 1 1⁄2 inch diameter circle, 3 tiers high. Melt remaining 1 tablespoon of butter in a small saucepan. Brush potatoes gently with melted butter and bake in the oven until potatoes are lightly browned – approximately 15 minutes.