Butter-Scented Potato Mochi

Imo Mochi

  • By
    Rie Nakamura
  • Time
    40 minutes
Butter-Scented Potato Mochi

Potatoes are sold in large bags in Japan (It may be so in your country too!). If you have any left over potatoes, try Potato Mochi. By adding milk you will get rid of the flakeness and the deliciousness will increase. This potato mochi, flavored with butter, is very good as a side dish or a snack for the kids!

Nutrition per Serving
  • Calories
  • Sodium
  • Fat
  • Protein
  • Carbs
  • Fiber
  • Cholesterol


  • Potatoes
    • A
    • tbsp Milk
    • 0.5  tsp Salt
    • tbsp Potato starch
  • 0.71  oz Butter


Step 1

Peel the potatoes and cut them into 0.8 inch / 2cm thick slices, then soak in water (to prevent them from discoloring.)

Step 2

Put enough water in a pot to cover the potatoes and heat over medium heat. Bring to a simmer.

Step 3

Once potatoes are soft, discard the water and place potatoes in a bowl. Add ingredients (A) and mash with the back of a fork.

Step 4

Roll into bite-sized balls and flatten for easy baking.

Step 5

Melt butter in a frying pan. Place flattened potatoes in pan and cover with lid. Ready to eat once browned on both sides.

Registered Dietitian, Rice Flour Expert

Rie's contributions include recipe development and articles from the viewpoint of a registered dietitian in health, beauty and nutrition. In order to preserve Japanese rice culture and convey the excellence of rice foods, her work centers around rice food and rice flour recipes. Member of Emish Corporation, which produces food and creates recipes by professional dietitians and cooking experts.