Boil potatoes in salted water until fork tender, then drain. Mash potatoes into a large bowl. Add butter and milk, mix. Season to taste with salt and pepper. Potatoes should be fairly stiff so they can hold their shape

Stir in beaten yolks. Cool or refrigerate potatoes. These should be stiffer than regular mashed potatoes. They can be made a day before.

Heat olive oil in large sauté pan over medium heat. Add onions and cook a few minutes until translucent. Next, add garlic, continuing to stir until garlic is fragrant, about 1 minute.

Add ground beef stirring to break up meat.

Add paprika, cumin, cayenne, salt and pepper. Cook until beef is brown throughout. Add chopped olives and juice. Stir and adjust seasoning to taste, adding more if necessary.

Mix ¼ cup all purpose flour and 1 cup bread crumbs in a shallow bowl.

Beat the 2 egg whites and 1 egg and place in a bowl.

Using about ¼ cup stiff, cold mashed potatoes, form into a ball.

Flatten ball and make a hollow.

Put about 1 tablespoon picadillo inside indentation.

Enclose meat in potatoes, forming into a ball. Place on baking sheet.

Repeat with remaining potatoes and meat.

Roll each ball in egg mixture then in breading. Place on baking sheet. Chill 2 to 4 hours.

Heat oil in a deep-fat fryer or deep frying pan. I used a deep frying pan and about 1 ½ inches of oil. When oil is hot, carefully place 2 or 3 balls in pan, using a slotted spoon and turn until golden brown on all sides, 2 or 3 minutes. Transfer to clean baking sheet lined with paper towels.

Hold in warm oven until all papas are fried. Makes approximately 2 dozen, depending on the size.