Turn on the oven to 175°C (347°F).

Mix all the ingredients in a bowl. Reserve 50 grams of shredded cheddar.

Brush the muffin tin cavities with melted butter.

Spoon the potato mixture into the tin (you can use an ice cream scoop).

Brush the top of the potato cups with the remaining melted butter.

Add the rest of the shredded cheese on top.

Bake the cups for about 30 minutes until golden and bubbly.

Let the muffins cool slighty in the tin.

Cut along the edges with a sharp knife, then lift the cups carefully with a fork.

Serve.