Preheat your oven to 400°F (200°C) and lightly grease a 24-cup mini muffin tin with cooking spray or butter.

In a large mixing bowl, combine room temperature mashed potatoes with beaten eggs, shredded Monterey Jack cheese, and chopped chives. Add salt and pepper to taste, stirring until evenly mixed.

Distribute the cheesy potato mixture evenly into each greased muffin cup, filling nearly to the top.

Sprinkle the remaining Monterey Jack cheese generously over the filled muffin cups.

Bake for 15-20 minutes, watching for a golden-brown color and puffed appearance.

Let the puffs cool for about 5 minutes before gently lifting them out using a butter knife or spatula. Serve warm with optional sour cream or extra chives.