Preheat your oven to 375°F (190°C). Grease a 12 cup muffin tin well with butter or nonstick spray.

Peel and dice the potatoes into small cubes, about 1/4 inch. Place the cubes in a microwave safe bowl with a splash of water, cover, and microwave for 3 minutes until just tender. Alternatively, parboil them on the stove for 5 minutes. Drain and set aside.

In a large bowl, crack the eggs and add the milk, cream cheese, salt, pepper, and paprika. Whisk vigorously until completely smooth and frothy. The cream cheese should be fully incorporated, leaving no white specks.

Divide the potato cubes evenly among the muffin cups. Sprinkle a pinch of garlic and chives over each cup. If using cheese, add a little now. Pour the egg mixture over the potatoes, filling each cup about three quarters full. Stir gently with a fork to distribute the potatoes.

Place the muffin tin in the oven and bake for 15 to 18 minutes, until the edges are set and the centers are just firm to the touch. Let them cool in the pan for 5 minutes.

Run a small knife around the edges of each bite, then pop them out. Serve warm with a dollop of sour cream or hot sauce.