Heat oven to 425°F.

Line large cookie sheet with cooking parchment paper.

In 3-quart saucepan, place potatoes and enough water just to cover potatoes.

Heat to boiling; reduce heat.

Cover; simmer 12 to 15 minutes or until potatoes are very tender when pierced with fork.

Drain.

Shake pan with potatoes over low heat to dry (this will help make mashed potatoes fluffier).

Mash potatoes with potato masher until no lumps remain.

Using spatula or wooden spoon, gently mix in egg yolks, one at a time (do not overmix).

Fold in 6 tablespoons of the melted butter, the half-and-half, thyme, salt, pepper, nutmeg and three-fourths of the crumbled bacon.

Spoon mixture into large decorating bag fitted with large star tip.

Pipe 12 rosettes (about 2½ inches wide and 2½ inches tall) onto cookie sheet.

Drizzle with remaining 2 tablespoons melted butter; sprinkle with remaining bacon.

Bake 17 to 20 minutes or until ridges begin to brown.

Serve immediately.