1-pound yellow-fleshed potatoes such as Yukon Gold
1 small onion
salt to taste
2 tablespoons butter
Seasoning salt (my addition)

In a large saucepan cover potatoes with salted water by 2 inches and simmer until tender,
about 25 to 30 minutes. Drain potatoes in a colander and cool. Chill potatoes.

Peel potatoes. Set a four-sided grater in a large bowl and coarsely shred potatoes and onion into bowl. Season potatoes and onions with salt, add butter and toss mixture with two forks.

Put shredded potatoes into buttered muffin tins. Pack lightly. Sprinkle with seasoning salt to add color and flavor. Bake 425 degrees for 35 to 40 minutes and potatoes are nicely browned. Remove from muffin tins and serve.