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1. Scrub the potatoes and peel them if desired. Cut into large chunks and place in a pot of cold salted water, ensuring they are covered by at least 2.5 cm of water.
2 piece Russet potato
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2. Bring the pot to a boil over medium-high heat, then reduce to a simmer and cook until the potatoes are very tender when pierced with a knife, about 12 to 15 minutes.
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3. Drain the potatoes well, return them to the warm pot, and let steam off excess moisture for 2 to 3 minutes. Mash the potatoes until mostly smooth, then stir in the butter until melted. Set aside to cool until just warm.
4 tbsp Unsalted butter
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4. Preheat the oven to 400°F (200°C). Grease a 12-cup muffin tin with nonstick spray or butter, making sure to coat the cups and top surface, or line with paper liners and lightly oil them.
1 tbsp Muffin tin nonstick spray or extra butter for greasing
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5. In a large bowl, whisk together the flour, baking powder, baking soda, fine sea salt, black pepper, garlic powder, and smoked paprika until evenly combined.
2 cup All-purpose flour,
2.5 tsp Baking powder,
0.5 tsp Baking soda,
1 tsp Fine sea salt,
0.5 tsp Freshly ground black pepper,
0.5 tsp Garlic powder,
0.5 tsp Smoked paprika
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6. In a medium bowl, whisk the buttermilk, eggs, and sour cream until smooth. Stir in the cooled mashed potatoes until the mixture is mostly smooth with small bits remaining.
1.2 cup Buttermilk,
2 piece Large egg,
0.5 cup Sour cream
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7. Pour the wet mixture into the bowl with the dry ingredients. Add the grated cheddar, fresh chives, and olive oil. Gently fold everything together with a spatula just until no dry streaks of flour remain; do not overmix.
1.8 cup Sharp cheddar cheese, grated,
0.5 cup Fresh chives, finely sliced,
1 tbsp Olive oil
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8. Divide the batter evenly among the muffin cups, mounding it slightly. If using, sprinkle a little extra cheddar on top of each muffin and a tiny pinch of flaky sea salt.
1.8 cup Sharp cheddar cheese, grated,
0.2 tsp Flaky sea salt (optional garnish)
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9. Bake on the center rack until the muffins are deeply golden on top and a toothpick inserted in the center comes out with a few moist crumbs but no wet batter, about 18 to 22 minutes.
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10. Let the muffins cool in the tin for 5 minutes, then run a small knife around the edges and transfer to a wire rack. Sprinkle with extra chives while still warm and serve warm or at room temperature.
2 tbsp Extra fresh chives, sliced (garnish)
By mansi