1. Preheat oven to 220°C (425°F).

2. Line a baking sheet with parchment paper.

3. Boil the chopped potatoes in salted water until tender, about 12–15 minutes. Drain well and mash until smooth.

4. In a large bowl, combine the mashed potatoes, softened butter, eggs, salt, black pepper, and paprika powder. Mix until fully blended.

5. Stir in 100 grams (about 3/4 cup) of the grated cheddar cheese.

6. Divide the mixture into 12 equal portions. Shape each into a ball, then flatten slightly into a thick disk.

7. Place a small amount of the remaining cheddar cheese in the center of each disk, then fold the edges over to enclose the cheese, reshaping into a compact round. Flatten gently to form a muffin shape, ensuring the cheese is sealed inside.

8. Arrange the muffins on the prepared baking sheet, leaving about 2.5 cm (1 inch) between each.

9. Sprinkle the tops with the remaining grated cheddar and a light dusting of paprika.

10. Bake for 20 to 25 minutes, or until golden brown and crisp on the outside.

11. Serve warm.