Papa Rellena (Peruvian Stuffed Potatoes)

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1. 1Step 1: Gather the ingredients.
2. 2Step 2: Bring a large pot of salted water to a boil. Cook the unpeeled potatoes until they are tender when pierced with a fork, about 25 minutes.
3. 3Step 3: Once the potatoes are cooked, drain them in a colander.
4. 4Step 4: When they are cool enough to handle, peel and mash the potatoes thoroughly (or pass them through a potato ricer).
5. 5Step 5: Season the mashed potatoes with salt and pepper to taste. Chill the potatoes uncovered for several hours, or overnight.
6. 6Step 6: Once the potatoes are very cold, stir the egg into the mashed potatoes until well mixed.
7. 7Step 7: Cook the egg in boiling water until hard-boiled and set aside.
8. 8Step 8: Heat the vegetable oil in a skillet. Add the onions, garlic, and aji pepper and cook until soft and fragrant.
9. 9Step 9: Add the cumin and paprika and cook 2 minutes more, stirring.
10. 10Step 10: Add the ground beef and cook until browned.
11. 11Step 11: Add the beef broth and the raisins and simmer for 10 to 15 minutes more, or until most of the liquid is gone.
12. 12Step 12: Stir in the green olives, if using.
13. 13Step 13: Season the mixture with salt and pepper to taste. Remove from the heat and let cool.
14. 14Step 14: Peel the hard-boiled egg and chop it into about 6 pieces.
15. 15Step 15: With floured hands, place about 1/4 cup of mashed potatoes in one hand, and make a well in the center.
16. 16Step 16: Fill the well with 1 to 2 tablespoons of the beef mixture and a piece of hard-boiled egg.
17. 17Step 17: Mold the potatoes around the beef, adding more potato if necessary to fully enclose the filling. Shape into an oblong oval with slightly pointy ends, about the size of a medium potato.
18. 18Step 18: Repeat with the rest of the ingredients; you should be able to make 6 croquettes. Coat each papa rellena generously with flour.
19. 19Step 19: In a deep skillet or deep-fat fryer, heat 2 inches of oil to 360 F. Set the oven to 200 F.
20. 20Step 20: Fry the potatoes in batches until they are golden brown.
21. 21Step 21: Drain them on a plate lined with paper towels. Keep the papa rellena warm in the oven until ready to serve.
22. 22Step 22: Serve with a side of ketchup, if desired, and enjoy.