1. Preheat your oven to 375°F (190°C) and grease a 12-cup muffin pan.
2. Boil the cubed potatoes in salted water until they are tender, about 15-20 minutes.
3. Drain the potatoes and return them to the pot. Add milk, butter, salt, and pepper. Mash until smooth and creamy.
4. Stir in the cheddar cheese, crumbled bacon, and chives until well combined.
5. Spoon the mashed potato mixture into the greased muffin cups, pressing down and smoothing the tops.
6. Sprinkle additional cheese on top of each potato cup.
7. Bake in the preheated oven for about 20 minutes, or until the tops are golden and crispy.
8. Allow cooling for 5 minutes before removing from the pan. Serve warm with a dollop of sour cream if desired.
Variations & Tips
For a vegetarian option, omit the bacon or substitute it with vegetarian bacon bits. For a lighter version, use low-fat cheese and replace the sour cream with Greek yogurt. You can also mix in other herbs like parsley or dill for an added layer of flavor.
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