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1
Place the potatoes in a medium saucepan; cover them with cold water by 2 inches.
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2
Bring the water to a boil over high heat.
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3
Reduce the heat to medium-low, and simmer for 10 minutes, uncovered, or until the potatoes are tender when pierced with a fork.
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4
Drain in a colander in the sink and cool for 10 minutes.
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5
Meanwhile, position the oven rack in the center of your oven, and preheat the oven to 400F Prepare the muffin pans by spraying the cups and their rims with nonstick spray, or putting the paper cups inside them.
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6
If using silicon muffin pans, spray as directed and place on a cookie sheet.
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7
Mix the flour, baking powder, and salt in a medium bowl, set aside.
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8
Transfer the potatoes to a large bowl, use an electric mixer at medium speed to beat in 1/2 cup of the milk, the sour cream, and the mustard.
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9
Continue beating until creamy, about 1 minute, scraping down the sides of the bowl as necessary.
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10
Using a rubber spatula, stir in the remaining 1/2 cup milk, the chives, and the egg until smooth.
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11
Stir in 3/4 of the flour mixture, just until incorporated.
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12
Add the remaining flour mixture 1 tablespoon at a time until the batter is quite thick but can still be dropped with a wooden spoon.
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13
Fill the prepared muffin pans almost to the top.
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14
Bake for 20 minutes, and then brush the tops of the muffins with the melted butter.
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15
Bake 10 more minutes, or until the muffins have golden, rounded tops.
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16
A toothpick inserted into the center of a muffin should come out clean.
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17
Set the pan on a wire rack to cool for 10 minutes.
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18
Gently rock each muffin back and forth to release it from the pan and remove it.
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19
Set them on the wire rack to cool for 5 more minutes before serving.
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20
If storing or freezing, wait until completely cool before putting them into airtight containers or freezer bags.
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21
These muffins will stay fresh up to 24 hours at room temperature or for up to 1 month in the freezer.
