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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.

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.

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.

In a separate small bowl, combine the shredded Monterey Jack cheese and crumbled feta cheese. Mix well.

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.

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.

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.

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.

Remove the cooked potato mochi from the pan and serve immediately with fresh lemon wedges for squeezing over the top.


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.

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.

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.

In a separate small bowl, combine the shredded Monterey Jack cheese and crumbled feta cheese. Mix well.

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.

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.

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.

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.

Remove the cooked potato mochi from the pan and serve immediately with fresh lemon wedges for squeezing over the top.
