Name: Potato Mochi Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Japanese-inspired
Ingredients: 2-3 large potatoes, peeled and chopped (about 500g); 4 tablespoons potato starch; 1/4 teaspoon salt; Cheese (about 100g mozzarella or your favourite cheese); 2 tablespoons soy sauce; 4 tablespoons water; 2 tablespoons brown sugar; 20g unsalted butter

Jump to Recipe

If you’re looking for a dish that wraps comfort and deliciousness into one bite, Potato Mochi is it. This delightful Japanese-inspired treat combines the creaminess of mashed potatoes with a chewy, slightly crispy exterior, all surrounding a molten cheesy center. With its simple ingredients and irresistibly gooey texture, Potato Mochi transforms humble potatoes into a snack or side dish that feels truly special. It’s a fun dish to make and even more fun to devour, perfect for sharing or enjoying solo when you really want to treat yourself.

Ingredients You’ll Need

The magic of Potato Mochi comes from just a handful of straightforward ingredients that comfort both your palate and soul. Each component plays a vital role—from the potatoes that give the mochi its creamy base, to the potato starch that provides that signature chewy texture, and the cheese that adds gooey richness. The sauce is a simple blend that beautifully balances sweet and savory notes, bringing everything together.

2-3 large potatoes, peeled and chopped: About 500g to create a smooth yet fluffy base for the mochi.
4 tablespoons potato starch: Essential for achieving the perfect chewy, elastic texture.
1/4 teaspoon salt: Enhances the natural flavor of the potatoes without overpowering them.
Cheese (mozzarella recommended): Adds a melty, creamy surprise inside every mochi ball.
For the sauce: 2 tablespoons soy sauce, 4 tablespoons water, 2 tablespoons brown sugar, and 20g unsalted butter combine for a glossy, flavorful glaze.
Oil for frying: Necessary for crisping up the mochi on the outside to golden perfection.

How to Make Potato Mochi

Step 1: Prepare and Boil the Potatoes

Start by filling a pot with water and adding a generous pinch of salt to season it from the start. Bring this to a rolling boil, then add your peeled and chopped potatoes. Boil until they are really tender—meaning a fork can slide in and out easily. This step is crucial because soft potatoes mash more smoothly, setting the foundation for tender Potato Mochi.

Step 2: Mash and Mix

Once the potatoes reach fork-tender perfection, drain them well and transfer them to a large bowl. Using a potato masher or fork, mash them into smooth, lump-free goodness. Then stir in the potato starch and salt evenly; this mixture forms the dough for your Potato Mochi, so make sure it’s well combined but not overly sticky.

Step 3: Form the Mochi Balls

Divide the potato dough into 6-8 equal pieces—smaller pieces mean daintier mochi, so shape them according to your appetite or occasion. Take one piece and flatten it gently in your hands. Place a small amount of your chosen cheese in the center, then carefully fold and seal the edges around the cheese, forming a neat circle that hides the cheesy surprise within. Repeat with the remaining pieces.

Step 4: Pan-Fry to Golden Brown

Heat a generous drizzle of oil in a large pan over medium heat until shimmering. Add the prepared potato mochi carefully to the pan, arranging them with some space between for even cooking. Fry each side for several minutes until they develop a beautiful golden brown crust that’s both crispy and inviting. This contrast between the crunchy exterior and chewy interior is what makes Potato Mochi so irresistible.

Step 5: Prepare and Glaze with Sauce

While your mochi cook, whisk together the soy sauce, water, brown sugar, and butter in a small saucepan over medium heat. Let it bubble gently until it thickens slightly into a silky glaze. Transfer the cooked potato mochi back into this pan, spooning the sauce over them as they sizzle. Allow each side to soak up the glaze for a minute or two, creating a glossy finish packed with sweet-savory flavor.

How to Serve Potato Mochi

Garnishes

Adding a simple garnish takes your Potato Mochi from charming to unforgettable. Sprinkle finely chopped green onions or toasted sesame seeds on top to introduce fresh, nutty notes. A light dusting of shichimi togarashi can add a subtle spicy kick, while a drizzle of extra soy sauce layered on just before serving adds depth.

Side Dishes

Potato Mochi pairs wonderfully with crisp salads or light pickled vegetables that balance out its richness. A bowl of miso soup or some steamed greens like spinach or bok choy can round out the meal perfectly without overshadowing the star of the plate.

Creative Ways to Present

For a charming appetizer, serve small bite-sized Potato Mochi on skewers with alternating cubes of fresh cucumber or cherry tomatoes. For a cozy snack, place them on a platter with a small dipping bowl of extra sauce. You might even serve them atop a bed of steamed rice for a comforting, heartier option that stays true to its roots but with extra satisfaction.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftover Potato Mochi, store them in an airtight container in the refrigerator for up to two days. They tend to firm up as they cool, but don’t worry – they reheat beautifully and regain much of their original tender-chewy charm.

Freezing

Potato Mochi freezes well if you want to prepare them ahead of time. Arrange the uncooked mochi pieces on a baking sheet lined with parchment paper, making sure they don’t touch, and freeze until solid. Then transfer to a freezer-safe bag or container. When you’re ready, fry them straight from frozen for a convenient and delicious treat anytime.

Reheating

The best way to reheat Potato Mochi is to gently pan-fry them again over medium-low heat with a little oil. This restores their crispy exterior while warming the cheese center to gooey perfection. Avoid microwaving if possible, as it can make the texture rubbery or soggy.

FAQs

Can I use sweet potatoes instead of regular potatoes for Potato Mochi?

Absolutely! Sweet potatoes add a lovely natural sweetness and vibrant color, giving your Potato Mochi a fun twist. Just make sure to adjust the starch slightly if needed to maintain the right dough consistency.

What kind of cheese works best inside Potato Mochi?

Mozzarella is a great choice because it melts beautifully and has a mild flavor. But feel free to experiment with cheddar, gouda, or even string cheese to create different flavor profiles.

Is Potato Mochi gluten-free?

Yes! Since this recipe uses potato starch and no wheat flour, Potato Mochi is naturally gluten-free, making it a great snack option for those avoiding gluten.

How crispy should the Potato Mochi be when frying?

You want the exterior golden brown and slightly crisp, but not burnt. This texture contrasts perfectly with the soft, chewy interior and melted cheese center.

Can I bake Potato Mochi instead of frying them?

You can bake Potato Mochi for a lighter version, but keep in mind the texture will be less crispy and more soft. If baking, brush them with some oil and bake at a high temperature to encourage browning.

Final Thoughts

Potato Mochi is one of those comforting little treasures that turns simple ingredients into something wonderfully satisfying. Whether you’re making it to impress friends or just to treat yourself after a long day, it’s a warm, chewy, cheesy delight worth every bite. Give this recipe a try—you might just find your new favorite snack or side that’s impossible to resist!

Potato Mochi Recipe

★★★★★

4.9 from 22 reviews

Author: lilan
Total Time: 40 minutes
Yield: 6–8 pieces 1x
Diet: Vegetarian

Print Recipe

Description

Potato Mochi is a delicious and comforting Japanese-inspired snack made from mashed potatoes mixed with potato starch and stuffed with gooey melted cheese. Pan-fried until golden brown and served with a sweet and savory soy-based sauce, these mochi are crispy on the outside and soft and chewy on the inside. Perfect as an appetizer, side dish, or snack.

Ingredients

Scale

Main Ingredients

2–3 large potatoes, peeled and chopped (about 500g)
4 tablespoons potato starch
1/4 teaspoon salt
Cheese (about 100g mozzarella or your favourite cheese)

For the Sauce

2 tablespoons soy sauce
4 tablespoons water
2 tablespoons brown sugar
20g unsalted butter

Instructions

Boil the Potatoes: Fill a pot with water, add a large pinch of salt and bring it to a boil over high heat. Add the chopped potatoes and boil until fork tender, about 15-20 minutes.
Mash the Potatoes: Drain the potatoes well, then transfer to a bowl and mash until smooth. Mix in the potato starch and salt until fully combined into a dough-like mixture.
Shape the Mochi: Divide the potato mixture into 6-8 equal pieces depending on preferred size. Flatten each piece in your hand, place some cheese in the center, then fold and seal the edges around the cheese forming a smooth ball or circle.
Fry the Mochi: Heat a large pan over medium heat and add enough oil to coat the base. Fry the potato mochi until golden brown and crispy on both sides, about 3-4 minutes per side.
Prepare the Sauce: In a separate pan on medium heat, combine soy sauce, water, brown sugar, and butter. Stir and heat until the sauce thickens slightly, about 3-5 minutes.
Coat the Mochi in Sauce: Add the cooked potato mochi to the sauce pan. Let them cook in the sauce for 1-2 minutes on each side, ensuring they are well coated and flavors absorbed.
Serve: Remove from heat and serve the potato mochi warm as a delightful savory snack or appetizer.

Notes

You can use any melting cheese like mozzarella, cheddar, or gouda based on preference.
Make sure to drain potatoes well to avoid soggy mochi.
Use potato starch for the best chewy texture; cornstarch can be substituted but may yield slightly different consistency.
Control mochi size for bite-sized snacks or larger portions as desired.
Store leftover mochi in fridge and reheat by pan-frying for best texture retention.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Snack
Method: Boiling, Frying
Cuisine: Japanese-inspired