50-Clove Garlic Potato Mochi
A bold twist on a comforting classic, these potato mochi bring together the mellow sweetness of garlic confit with gooey, melty mozzarella at the center of each bite. Glazed in a savory-sweet yaki sauce and finished with a nori wrap, the patties deliver rich, garlicky flavor and satisfying texture in every chewy, golden patty. Perfect as an appetizer, snack, or side dish, these potato mochi combine creative flair with irresistible flavors.
Tasty Team
Total Time
3 hr 10 min
3 hr 10 min
Prep Time
20 minutes
20 min
Cook Time
2 hr 30 min
2 hr 30 min
Inspired by tasty.co
Total Time
3 hr 10 min
3 hr 10 min
Prep Time
20 minutes
20 min
Cook Time
2 hr 30 min
2 hr 30 min
Ingredients
for 8 servings
Garlic Confit
- 50 garlic cloves, peeled and ends trimmed
- 1 cup extra-virgin olive oil, or more as needed
Potato Mochi
- 4 oz Idahoan® Buttery Homestyle Mashed Potatoes, prepared according to directions
- 1.25 cups potato starch
- 4 oz low-moisture mozzarella cheese, cut into 1-inch cubes
- 2 tablespoons canola oil
- 1 sheet sushi nori, cut into 8 (1-inch) strips
Yaki Sauce
- ½ cup soy sauce
- ½ cup mirin
- 2 tablespoons sake
- 1 tablespoon brown sugar
Nutrition Info
- Calories 308
- Fat 10g
- Carbs 43g
- Fiber 2g
- Sugar 3g
- Protein 8g
Estimated values based on one serving size.
Preparation
- Make the garlic confit: Preheat the oven to 300°F (150°C).
- Place the garlic cloves in a 9-inch heatproof pan, and add the olive oil, adding more as needed to cover the garlic with oil completely. Cover the pan with foil. Bake for about 2 hours, or until the garlic cloves are deep golden brown and tender. Set aside until ready to use.
- Make the potato mochi: In a medium bowl, stir together the mashed potatoes and potato starch with a rubber spatula until the starch is completely absorbed and no longer visible. Let stand for 15 minutes for the potatoes to absorb the starch.
- Using a scoop, portion the potato mixture into 8 (2-ounce) balls. Flatten 1 of the balls with your palms, then place a cube of cheese and a few cloves of the garlic confit in the center. Wrap the dough around the cheese to seal completely, then pinch together the seams, and shape it into a patty. Repeat with the remaining potato mixture and cheese.
- Add the canola oil to a large skillet, and heat over medium heat for 2–3 minutes, until it shimmers. Add the potato patties to the skillet, and cook for 3–4 minutes per side, until golden brown.
- Meanwhile, make the yaki sauce: In a bowl, stir together the soy sauce, mirin, sake, and brown sugar.
- Carefully pour the yaki sauce over the browned patties in the skillet. Continue cooking over medium heat, turning the patties often, for 3–5 minutes, until the sauce thickens and the potato patties are evenly glazed.
- Remove from heat. Wrap a strip of nori around each potato mochi, then serve immediately.
- Enjoy!
- Don't just wing it -- plan it! Use our meal planner tool in the Tasty app. Download here.
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Inspired by tasty.co