Mashed Potatoes

Place the potatoes in a large pot of lightly-salted water. Bring to a boil over high heat, and reduce to medium-low. Cover and simmer for about 20 minutes, or until the potatoes are tender.

Drain the potatoes and stir in the salt, garlic powder, egg yolks, warmed milk, and pepper. Mash or mix with a hand mixer until there are no lumps left. Cover, and chill in the refrigerator while you prepare the picadillo (or chill overnight).

Picadillo

Heat the olive oil in a skillet over medium-high heat. Saute the onions, green peppers, and garlic together until slightly translucent, about 5 minutes. Add the ground beef, and brown the meat until it is no longer pink. Break it up into large chunks with a wooden spatula.

Stir in the salt, pepper, tomato sauce, tomato paste, sliced olives, and remaining seasonings. Turn the heat down to low, cover, and simmer for about 20 minutes. Remove from the heat, and allow to cool.

Papas Rellenas

Take the chilled mashed potatoes out of the refrigerator, and line a baking sheet with foil. Using a cookie scoop or ice cream scoop, form the mashed potatoes into roughly 12 equal-sized balls. Gently form each ball with your hands using light pressure, as if you were making meatballs. Place each ball on the foil-lined baking sheet, and cut each one into two equal halves.

One at a time, in the palm of your hand, form each half into a small bowl. Place about 1 tablespoon of the picadillo mixture in the center. Place the other half over the top, and gently press together to seal. Smooth the mashed potatoes around the picadillo to make a smooth ball, and place on the baking sheet. Repeat until all the potato balls have been stuffed.

Lay out three shallow bowls. Place the flour into one bowl, the bread crumbs in the second, and the beaten eggs in the third. Line a second baking sheet with parchment paper or foil.

One at a time, roll the mashed potato balls in flour, then eggs, and then in breadcrumbs. Place the breaded ball on the baking sheet. Repeat until all of the mashed potato balls have been coated. Place in the refrigerator to chill for at least 4 hours.

To fry, heat the oil in a deep saucepan, pot, or deep fryer. It should reach 350°F. The oil should be deep enough to reach halfway up each mashed potato ball. In small batches, fry the potato balls in hot oil for about 3 minutes. Use a slotted spoon to gently turn them and make sure they cook evenly. When done, remove them and place on a clean cookie sheet. Repeat until all of the balls have been cooked.

Serve warm, with a parsley garnish.