Prepare the instant mashed potatoes according to package instructions for a six-serving size, using only water, butter, and salt. Omit any directions to add milk. Once prepared, let the potatoes cool slightly.

Once cooled, mix the shredded cheddar cheese, sour cream, and black pepper into the mashed potatoes, stirring well until all ingredients are evenly combined. Allow the mixture to cool to room temperature, then adjust the salt to taste. Optional: add a dash of garlic or onion powder for extra flavor.

In a small bowl, whisk together the whole egg and the extra egg yolk. Once the potato mixture has fully cooled, gently fold in the whisked eggs.

Transfer the potato mixture to a zip-top bag, pressing it into one corner.

Lightly grease mini muffin tins with cooking spray. Snip a small corner off the zip-top bag to create a makeshift piping bag. Pipe the potato mixture into each mini muffin cup in a layered, up-and-down motion.

In a separate bowl, mix the melted butter with the paprika until well combined. Using a pastry brush, lightly brush the top of each potato puff with the butter mixture.

Preheat the oven to 350°F (175°C). Place the muffin tins in the center of the oven and bake for 30 minutes. For an extra golden top, broil for an additional 2 minutes, watching closely to prevent burning.

Remove the pans from the oven and let the potato bombs cool in the tins for 15 to 20 minutes before carefully lifting each one out. Serve warm.