Put peeled, diced potatoes in a large pot and cover with water. Bring to a boil and cook until fork tender. Drain and return the potato chunks to the hot pan and place on the stove. Stir until the remaining moisture is evaporated. Turn out the potatoes into a large mixing bowl.
Add butter, roasted garlic and half of the milk. Beat with an electric mixer until just blended, adding enough of the remaining milk to make them fluffy and light but, not too wet.
Season with salt and pepper, set aside to cool.
In a saute pan over medium high heat, cook the diced chile and onion until the onion is translucent.
Add ground beef. Gently break up the beef into small piece and saute until about halfway done. Drain off the fat. Add chile powder and cumin. Cook until done. Season with salt and pepper.
Assemble the Papas Rellenas
Cut squares of plastic wrap or parchment about 10 inches long. Dust the squares with flour.
Divide the mashed potatoes into six portions. Spread mashed potatoes onto a rectangle of parchment or plastic wrap. Make the rectangle a little larger than the palm of your hand. Spoon your filling into the center of the rectangle (if you are using leftovers, be sure to reheat the filling). Leave a ½ inch rim around the potatoes to seal the potatoes.
Lift one side of the plastic wrap and fold it over to the opposite edge. Bring the edges of the potato together and seal the edges. Be carefull not to get the ground beef into the "seam" of the potatoes.
Roll the excess plastic/parchment around the potato forming a cylinder. Twist the ends to tighten around the papa rellena to firm it into the shape of well, a potato. Let the "potato" rest while you shape the remaining papas rellenas.
Prepare a breading station with three plates; one with flour, one with a slightly beaten egg and milk, one with panko. Season the flour! Salt and pepper is great or think about flavors that will complement your filling.
Gently unwrap each "potato" and roll in seasoned flour. Then, egg mixture and finally seasoned panko crumbs.
In a large frying pan, melt enough shortening (over low heat) to come just ⅓-of the way up the side of the skillet or heavy fry pan. Once shortening liquefies raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F.
Add the 2 to 3 of the potatoes (depending on the size of the pan). Never let the oil go. more than ½ way up the pan. If it does, remove one of the potatoes.
Fry the papas rellenas until golden brown on all sides and heated through. Remove from oil and drain on paper towels. Keep warm in the oven set to low temperature (about 170 degrees F.) while frying the others.
Serve with salsa, enchilada sauce or sauce of your choice.
