Potato Mochi

Directions

1. 1
   Boil the potato in its skins until tender.
2. 2
   Pass the potato through a sieve while hot, then add the milk.
3. 3
   Add the katakuriko and mix well.
4. 4
   Once evenly combined, shape them into small oval patties.
5. 5
   Place the patties in a frying pan with melted butter, season with salt and pepper, and fry until golden brown over low heat.
6. 6
   Flip them over and brown the other sides.
7. 7
   I also tried it with sweet potatoes, which were also tasty as expected.
8. 8
   Adjust the recipe depending on the size of the sweet potato.
9. 9
   While frying them in butter is tasty, I also recommend coating them in a mixture made of 1 part sugar to 1 part soy sauce, then baking them on a sheet of greased aluminium foil.
10. 10
    After about 5 minutes, they'll resemble mitarashi dango.
11. 11
    What's more is that they're oil-free and fuss free, since clean up is easy.
12. 12
    The photo in Step 5 also shows a mitarashi dango style version.
13. 13
    Here is a curry flavored version.
14. 14
    Use the proportion of 1/2 teaspoon curry powder to 1 teaspoon soy sauce for each potato.