Mix together stuffing mix and water; add in diced celery, flour, and eggs; mix until you have a thick mixture. Place into muffin tins and bake at 350 for 25 minutes, or until a toothpick comes out clean.
While the muffins are baking, place potatoes in saucepan, cover with water and add one-teaspoon salt. Cover and bring to a boil, then reduce heat to medium-low and cook 10-15 minutes, until fork tender. Drain water and mash potatoes with milk and butter. Add chives, if desired.
Once the muffins are cooked, remove from oven and let cool. Core out the middle of each muffin and fill with cranberry sauce. Pipe your Tasteful Selections mashed potatoes on top as "icing" and top with gravy and/or more cranberry sauce. Serve immediately.
How to reheat these cupcakes? If you’re craving Christmas leftovers, these are the best. Just pop them in the microwave and chow down. Within seconds, you will be eating more delicious Christmas food than you know what to do with.