Preheat the oven to 375ºF.

Grease a non-stick muffin pan with cooking spray. I use a 24 count mini-muffin pan.

In a large bowl, stir together the mashed potatoes, egg, 3/4 cup cheddar cheese and 2 tablespoons chopped chives or scallions.

Season mixture with salt and pepper to taste.

Using a cookie scoop or tablespoon, divide potato mixture evenly into prepared muffin pan, packing potatoes down into each cup.

Bake muffins for 30 to 35 minutes until golden brown and crisp around the edges.

Remove muffins from the oven, top them with the remaining 1/4 cup cheddar cheese and return to the oven for a few more minutes until cheese is melted.

Remove muffins from the oven and allow to cool in pan for 5 minutes.

Transfer muffins to serving dish, top with the remaining 1 tablespoon of chopped chives or scallions.

Serve immediately, they are best when hot out of the oven.