Begin by peeling and dicing about 4 medium starchy potatoes. Place in a pot of salted water, bring to a boil, and cook until fork-tender, about 15 minutes. Drain and let cool slightly.

Transfer warm mashed potatoes to a mixing bowl and mash until smooth and fluffy. Let cool completely.

Heat 2 tablespoons of avocado oil in a skillet. Add 2 diced scallions and 1 cup of diced Campari tomatoes, sauté until tender, about 3-4 minutes. Stir in 1 pound of ground beef, 1 teaspoon of ground cumin, and 1 tablespoon of Sazon. Cook until the beef is browned, about 6-8 minutes.

Take a golf ball-sized portion of the cooled mashed potatoes, flatten it, and spoon about 2 tablespoons of beef filling into the center. Seal and shape it into a ball. Repeat until all are formed.

Whisk together ½ cup of flour, ¼ cup of heavy cream, and 2 eggs in a bowl to create a batter. Set up a dredging station with batter and panko crumbs.

Heat oil to 350°F. Dip each potato ball in batter, letting excess drip off, and optionally roll in panko crumbs. Fry balls in batches for 8-10 minutes until golden brown.

Drain fried papas rellenas on paper towels and let rest before serving. Enjoy warm, especially with a dipping sauce or salad.