Directions

To Make

1. Place potatoes in a medium saucepan and cover with water. Bring to a boil and cook until the potatoes are tender.
2. Drain and mash potatoes until you get a smooth paste.
3. Add salt, potato starch and milk. Mix until well incorporated. If the mixture is too dry, add a little more milk.
4. Divide the mixture into 8 equal portions.
5. Lightly oil your palms. Roll one portion of the potato mixture into a ball, then flatten into a disc. Place about 6g of mozzarella cheese in the centre, then fold the potato mixture over the cheese and seal. Gently flatten into a disc. Repeat with the remaining potato mixture and cheese.
6. Heat about 1cm of oil in a frying pan over medium heat. Shallow fry the potato cheese mochi for 4-5 minutes on each side, or until they are golden brown.
7. Cool on cooling rack for 5 minutes, then place on paper towels to absorb excess oil.
8. While the potato cheese mochi are cooling, prepare the glaze by placing all the glaze ingredients into a small saucepan. Bring it to a gentle boil, then reduce the heat and let it simmer for 2-3 minutes or until slightly thickened.
9. Brush the glaze over both sides of the potato mochi. Serve with a cube of butter.