Middle Eastern Style Viral Potato Mochi
Middle Eastern Style Viral Potato Mochi
Ingredients
For the Potato Mochi
- 2 pounds Yukon Gold potatoes, peeled and diced into 1-inch cubes
- 1 teaspoon kosher salt
- 1/2 cup arrowroot powder
- 1/4 cup olive oil, divided
- 2 tablespoons za'atar
- 2 tablespoons unsalted butter
- 1 lemon, cut into wedges, for serving
For the Cheese Filling
- 1 cup Monterey Jack cheese, shredded
- 1/2 cup feta cheese, crumbled
Instructions
- 1
Place the diced Yukon Gold potatoes into a large pot and cover with cold water by about 1 inch. Add a generous pinch of salt to the water. Bring to a boil over high heat, then reduce heat to medium-low and simmer until the potatoes are very tender and easily pierced with a fork, about 12-15 minutes.
⏱️ 15 min
- 2
Drain the cooked potatoes thoroughly in a colander. For the best texture, pass the hot potatoes through a potato ricer directly into a large mixing bowl. If you don't have a ricer, mash them very well with a potato masher until completely smooth, ensuring no lumps remain. Stir in the 1 teaspoon of kosher salt.
⏱️ 5 min
- 3
Add the arrowroot powder to the riced potatoes. Using clean hands (gloves recommended as the mixture will be warm), knead the mixture in the bowl until it forms a cohesive, pliable dough. It should be smooth and not sticky. Set aside.
⏱️ 5 min
- 4
In a separate small bowl, combine the shredded Monterey Jack cheese and crumbled feta cheese. Mix well.
⏱️ 2 min
- 5
To assemble the mochi: Scoop out a portion of the potato dough (an ice cream scoop works well for consistency, about 1/4 cup per mochi). Flatten the dough into a disc about 3-4 inches in diameter in the palm of your hand. Place about 1 tablespoon of the mixed cheese filling in the center of the disc. Carefully fold the edges of the potato dough over the cheese, sealing it completely to form a ball. Gently flatten the ball into a thick disc, about 1/2 to 3/4 inch thick.
⏱️ 15 min
- 6
Arrange the prepared potato-cheese discs on a plate or baking sheet. Drizzle them with about 2 tablespoons of the olive oil and generously sprinkle with za'atar on both sides, gently pressing the za'atar into the potato surface.
⏱️ 3 min
- 7
Heat a large non-stick pan over medium heat. Add the remaining 2 tablespoons of olive oil. Once shimmering, carefully place the seasoned potato mochi discs into the hot pan, ensuring not to overcrowd. Cook for 5-7 minutes per side, or until deeply golden brown and crispy.
⏱️ 10 min
- 8
After the first side is golden, add the unsalted butter to the pan. Flip the mochi discs and continue to cook for another 5-7 minutes, basting with the melted butter and oil, until the second side is also golden brown and crispy, and the cheese inside is melted and gooey.
⏱️ 10 min
- 9
Remove the cooked potato mochi from the pan and serve immediately with fresh lemon wedges for squeezing over the top.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Middle Eastern Style Viral Potato Mochi
Ingredients
For the Potato Mochi
- 2 pounds Yukon Gold potatoes, peeled and diced into 1-inch cubes
- 1 teaspoon kosher salt
- 1/2 cup arrowroot powder
- 1/4 cup olive oil, divided
- 2 tablespoons za'atar
- 2 tablespoons unsalted butter
- 1 lemon, cut into wedges, for serving
For the Cheese Filling
- 1 cup Monterey Jack cheese, shredded
- 1/2 cup feta cheese, crumbled
Instructions
- 1
Place the diced Yukon Gold potatoes into a large pot and cover with cold water by about 1 inch. Add a generous pinch of salt to the water. Bring to a boil over high heat, then reduce heat to medium-low and simmer until the potatoes are very tender and easily pierced with a fork, about 12-15 minutes.
⏱️ 15 min - 2
Drain the cooked potatoes thoroughly in a colander. For the best texture, pass the hot potatoes through a potato ricer directly into a large mixing bowl. If you don't have a ricer, mash them very well with a potato masher until completely smooth, ensuring no lumps remain. Stir in the 1 teaspoon of kosher salt.
⏱️ 5 min - 3
Add the arrowroot powder to the riced potatoes. Using clean hands (gloves recommended as the mixture will be warm), knead the mixture in the bowl until it forms a cohesive, pliable dough. It should be smooth and not sticky. Set aside.
⏱️ 5 min - 4
In a separate small bowl, combine the shredded Monterey Jack cheese and crumbled feta cheese. Mix well.
⏱️ 2 min - 5
To assemble the mochi: Scoop out a portion of the potato dough (an ice cream scoop works well for consistency, about 1/4 cup per mochi). Flatten the dough into a disc about 3-4 inches in diameter in the palm of your hand. Place about 1 tablespoon of the mixed cheese filling in the center of the disc. Carefully fold the edges of the potato dough over the cheese, sealing it completely to form a ball. Gently flatten the ball into a thick disc, about 1/2 to 3/4 inch thick.
⏱️ 15 min - 6
Arrange the prepared potato-cheese discs on a plate or baking sheet. Drizzle them with about 2 tablespoons of the olive oil and generously sprinkle with za'atar on both sides, gently pressing the za'atar into the potato surface.
⏱️ 3 min - 7
Heat a large non-stick pan over medium heat. Add the remaining 2 tablespoons of olive oil. Once shimmering, carefully place the seasoned potato mochi discs into the hot pan, ensuring not to overcrowd. Cook for 5-7 minutes per side, or until deeply golden brown and crispy.
⏱️ 10 min - 8
After the first side is golden, add the unsalted butter to the pan. Flip the mochi discs and continue to cook for another 5-7 minutes, basting with the melted butter and oil, until the second side is also golden brown and crispy, and the cheese inside is melted and gooey.
⏱️ 10 min - 9
Remove the cooked potato mochi from the pan and serve immediately with fresh lemon wedges for squeezing over the top.
⏱️ 1 min