Preheat the oven at 220°C
Arrange a rack in the middle of oven
Take a muffin tray and coat each cup with a thin layer of butter and then sprinkle some breadcrumbs. Give the tray a good shake to make sure all the sides are well coatedwith bread crumbs. Remove the excess. This step is optional. Even though I used non-stick muffin tray, I like to butter it to make sure my potato cups won't stick.
Take the grater and carefully grate the cheese.
Wash the chives and pat them dry. Use a sharp knife to chop them finely.
Place the mashed potatoes in a large bowl.
Add the eggs, chopped chives, a pinch of nutmeg and about 75g (about three quarters) of grated cheese. Stir with whisk (or with a spatula) until well combined.
Use a tablespoon (or an ice cream scoop) to divide the cheesy potato mixture evenly into theprepared muffin tray, packing the potatoes down into each cup. Make sure each one is about 2/3 filled.
Sprinkle the remaining cheese over the cups
Bake in thepreheated oven for about 20 – 25 minutes, or until puffed and golden brown.
After they are baked, let them cool in the pan for 5 minutes. Use a vegetable knife to gently release them from the pan.
They are delicious hot, while the melted cheese is stringy. They are also tasty cold, for breakfast.