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Preheat oven to 400°F. Lightly grease a 24-cup mini muffin tin and set aside.
In a large bowl, whisk together the mashed potatoes, beaten eggs, ¾ cup of the shredded cheese, and chives until fully combined. Season with salt and pepper to taste.
Use a small scoop or spoon to portion the potato mixture into the prepared muffin tin cups, filling them nearly to the top.
Top each puff with the remaining ¼ cup shredded cheese.
Bake for 15-20 minutes until puffed, set, and lightly golden brown on top.
Let cool for 5 minutes, then use a butter knife or offset spatula to gently remove the puffs from the tin.
Serve warm, garnished with extra chopped chives and dollops of sour cream if desired. Enjoy!