Peel potatoes and cut off ends. Vertically trim the sides to make as round and same width as possible. Using a mandolin, cut slices 1/8" thick.
Preheat oven to 350 degrees. In a pan, slowly melt ghee and add garlic, sea salt and pepper.
In a regular size muffin tin, spray bottoms with coconut oil. In each whole, stack 2 potato slices then spread a thin layer of cream cheese and sprinkle with chives. Repeat until the stack reaches just over the top with no cheese on the top slice.
Spoon ghee mixture on top of each stack making sure to distribute garlic evenly. Place muffin tin in oven uncovered and let it cook for 30-40 minutes or until top has started to brown. If you like it crispy, you can broil at the end.