Heat oven to 375. Bring potatoes to a boil over high heat, simmer till tender.
Heat all ingredients except eggs over low heat till smooth. Keep warm.
Drain potatoes into a large mixing bowl, mix on medium/low speed, slowly adding liquid mixture for 1 minute.
Now Beat eggs into potatoes, one at a time, and fold in the chives [they will be soupy, they firm when baked].
Transfer into a greased 9”x13” pan, a 2 quart casserole or a crock pot insert with a plastic liner [use non-stick spray]. Use a fork to make peaked design in potatoes. Bake uncovered for 35 minutes [or 45 minutes if you refrigerated overnight]. The eggs make them puff up beautifully. Let cool 10 minutes.
Note: This casserole can be made a day before you want to serve. Cover with plastic wrap & refrigerate. Remove from refrigerator 1 hour before baking to bring to room temperature and add 10 minutes to your baking time.