Preheat oven to 400°F. Lightly grease or spray a 12 cup non-stick muffin tin.

Place potatoes and garlic in a saucepan, and cover with water. Cover pan with lid, and bring to a boil. Reduce heat to a simmer and cook until tender, no more than 25 minutes. Drain well.

Return potatoes in pan to heat, uncovered, and allow for excess moisture to evaporate, about 1 minute. Remove from heat, and mash potatoes and garlic in pot (about 4 cups purée.) Add 3/4 cup of the parmesan, and the cream, butter, and salt, and mix until smooth. Season with pepper to taste.

Fold in eggs and chives until completely combined. Divide mixture evenly into prepared muffin tin (see Tip, above), rapping tin on counter to remove any air pockets. Top with the remaining parmesan.

Bake on middle rack for 30-35 minutes until golden, allow to rest 5 minutes. Run a small knife around sides before removing from tins.