Mashed Potato Puffs

Total time: 40 minutes
    Individual mashed potato puffs with a surprise inside.  The original reason was to keep the potatoes piping hot while we had the first course.  The cheese was.... just because!

 Ingredients:

• 2 medium potatoes
• 2 tbs butter
• 1 - 2 tbs milk 
• dash salt
• 1/2 tsp paprika
• 4 1" (2.5cm) cubes strong, soft cheese  Cheddar, Muenster, Tomme
• 1 tsp butter

 Instructions:

• The potatoes:
• Peel potatoes and cut into large chunks. Put potatoes in medium saucepan and add just enough water to cover. 
• Add salt and cover. Bring to a boil over medium heat. When boiling (and pay attention or they will boil over) reduce heat and take cover partially off. Continue cooking until done, 15 - 20 minutes. They should be very done, easily coming apart when poked with a fork.
•  When done, drain and put back on the heat 10 seconds or so to evaporate any excess moisture.
  
• To mash:
•  Mash potatoes with a potato masher (or fork if you don't have one) Add butter and enough of the milk to get a fluffy consistency.
• To finish: 
• Butter four circles on a baking sheet. 
• Divide the potatoes in half.
• Dividing one half in 4ths, spoon a mound into the center of each buttered circle. 
• Make an indentation in the center. 
• Put a piece of cheese in the center, add the remaining potato, evenly divided, completely enclosing the cheese. 
• Sprinkle with paprika. 
• Bake, 350F (170C) for 15 minutes, until just lightly browned.