Spray 8-10 small ramekins (or oven-safe bowls) with cooking spray. (My little bowls hold ⅓ cup when filled even to the brim). Place on a sheet pan. Set aside.

Place peeled potatoes in a medium large pot and cover with water. Bring to a boil over medium high heat. Reduce to a steady simmer and cook until very tender, about 20-25 minutes.

Drain potatoes well and dry inside of pot. Return potatoes to dry pot. Let steam escape from potatoes for a minute or two, then mash with a potato masher until all lumps of potato have disappeared. Add 2 tablespoons of the melted butter, the yogurt, broth and salt. Mash again till ingredients are well combined. Taste and add more salt, if need. Add beaten egg and cheese and stir until well combined. If potatoes seem too thick, add a bit more chicken broth. You want a consistency that can be piped without using a lot of pressure.

Transfer about ⅓ of the potato mixture to a large decorating bag fitted with an extra large star tip. Pipe potatoes into prepared bowls. I like to start in the center and quickly pipe the bowls about ⅓ full, then slow way down and let the piping ruffle as I go, ending in the center to form a nice mounded bowl. I usually practice a few times till I get the piping to look how I want. I just return the potatoes from the "practice" pipes to the bag and re-use them.

After piping, lightly drizzle potatoes with the remaining 1 tablespoon melted butter and sprinkle with freshly ground black better and a dusting of paprika. At this point, potatoes can be lightly covered with plastic wrap and refrigerated or you can proceed to bake.

About 30 minutes before serving, preheat oven to 350˚F. Place sheet pan with potatoes in oven and bake until light, golden brown, about 15-20 minutes. Remove from oven and sprinkle lightly with chopped parsley, if desired.