Peel the potatoes and cut them into ½ inch thick pieces.
Place the cut potatoes in a large pot. Add water to the pot until there is an inch of water above the potatoes. Bring to a boil on high heat. Reduce heat to medium high. Cook until soft 10 – 20 minutes.
Preheat the oven to 325°F.
When the potatoes are soft, drain off the water. Add the ghee and ½ tsp salt to the pot. Mash the potatoes until smooth.
When the potatoes are cool enough to handle, spray 8 muffin cups with non-stick spray. By hand, press 2 Tbsp of mashed potatoes into each muffin cup to form a crust that covers the bottom and comes up the sides about half way.
Bake for 10 minutes.
Meanwhile, derib the chard leaves. Cut the chard into pieces 1 inch or small.
In a mixing bowl, beat together the cream cheese, eggs, and ¼ tsp salt. Stir in the chard and chives.
Evenly pour the mixture into the prepared muffin cups.
Bake for 30 minutes.
Notes: If using leftover mashed potatoes or making instant mashed potatoes, you’ll need 1 cup mashed potatoes for the crust.