Boil potatoes with water for 20-25 minutes until the potatoes are fork tender. Drain. Mash the potatoes with garlic powder, warm milk, salt and pepper, making sure there are no lumps. Let cool.
1
Using 3-4 tablespoons of the mashed potatoes, make a flat circle in the palm of your hand, about 1/3-inch thick.
2
Place 1 heaping tablespoon of the picadillo in the center of the circle. Careful not to overfill or it will burst while frying.
3
Using your hands, shape the potato around the picadillo to form a round, smooth ball. Repeat until you’ve used all the mashed potatoes.
4
In a shallow bowl, place the whisked eggs. In another bowl, place the breadcrumbs. Dip each potato ball in the egg first then roll in the breadcrumbs.
5
Repeat the process by dipping the potato ball again in the egg and then again in the breadcrumbs until completely coated.
6
Place the potato balls on a baking sheet, cover the baking sheet with plastic wrap or aluminum foil then refrigerate for 2 hours or overnight.
7
Heat oil to 350° in a large pot. Fry 1-2 potato balls at a time for about 2-3 minutes until golden brown. Enjoy!
8