Peel and dice about 2 pounds of starchy potatoes. Boil in salted water for about 15 minutes until fork-tender. Drain and let sit to steam off excess moisture.

Mash the warm potatoes until smooth. Add a dash of salt and a splash of heavy cream. Allow to cool to room temperature.

In a skillet, heat avocado oil and sauté 2 diced scallions and 2 chopped tomatoes for 5 minutes. Add 1 pound of ground beef, cumin, and sazon; cook until browned.

Form papas rellenas by scooping ¼ cup mashed potatoes, flattening, and placing 2 tablespoons beef filling in the center. Roll into a ball.

In a bowl, whisk 1 cup flour, 2 eggs, ½ cup heavy cream, and salt until smooth. This will coat your papas rellenas.

Dip each potato ball in the batter, allowing excess to drip off. Roll in panko crumbs for extra crunch if desired.

Preheat oil to 350°F (175°C). Fry the potato balls in batches for about 8-10 minutes until golden brown.

Remove from oil and place on a wire rack over a baking sheet to drain. Serve immediately.