Peel the potatoes and chop them into small chunks. Add them to a pot, cover with water, add a bit of salt, and boil over medium-high heat for about 30 minutes or until soft.
Discard the water and use a masher or hand blender to puree the potatoes. Let the mixture cool for at least 10 minutes.
Preheat the oven to 200°C (400°F)
Separate the eggs, add the yolks to the mashed potatoes.
Add the cream cheese, parmesan cheese, garlic powder, nutmeg and mixed pepper. Combine all the ingredients.
Transfer the mashed potato mixture to a piping bag with a piping tip. Lay the piping bag flat and push out any air bubbles.
Line a baking tray with parchment paper. Pipe round, rose-shaped florets onto the tray, leave some space between them.
Bake for 30-40 minutes or until the florets are golden brown.