Preheat the oven to 375°F (190°C). Grease a standard 12-cup muffin tin generously with butter or nonstick spray. For easy release, consider using a silicone muffin pan.

Shred the potatoes using a box grater or food processor. Place the shredded potatoes in a clean kitchen towel and squeeze out as much liquid as possible. This is essential for achieving crispy, non-soggy bites.

In a microwave-safe bowl, combine the shredded potatoes with a tablespoon of water. Microwave on high for 2 minutes, then drain any excess moisture. Optional: Sauté the potatoes in a skillet with a little butter for 3 minutes until softened.

In a large bowl, whisk the eggs until frothy. Add the milk, sour cream (or Greek yogurt), salt, pepper, and garlic powder. Whisk until smooth.

Stir in the shredded cheese and chopped chives to the egg mixture.

Fold the par-cooked potatoes into the egg mixture, ensuring all shreds are coated. The mixture should be thick but spoonable.

Divide the mixture evenly among the 12 muffin cups, filling each about 3/4 full.

Bake for 18 to 22 minutes, or until the edges are golden brown and the centers are set. A toothpick inserted into the center should come out clean, though a few moist crumbs are fine.

Let the bites rest in the pan for 5 minutes. Run a knife around the edges if needed, then gently lift them out. Place on a wire rack to cool slightly before serving.