Wash and peel the white potatoes, then boil them in a pot of water until tender; a fork should easily pierce them. Remove the cooked potatoes and chop them into chunks. Transfer to a food processor and combine with almond milk, Greek yogurt, green onions, Italian seasoning, salt, and pepper. Blend until the mixture becomes smooth and creamy.

Preheat the oven to 375°F and coat a standard muffin tin generously with cooking spray to prevent sticking. In a mixing bowl, combine the prepared mashed potatoes with the egg, whisking until the egg is fully integrated. Use an ice cream scoop to portion the mixture into each muffin cup, filling them to the top.

Bake for 30 minutes or until the edges appear golden and slightly crisp. Let the muffins rest in the tin for 5–10 minutes before removing. Loosening the edges with a small spatula facilitates clean removal.

Serve immediately, or store refrigerated for up to one week.