Begin by peeling and dicing 1.25 pounds of starchy potatoes into 1-inch cubes. Gather a medium pot and fill it with water to cover the cubes for boiling.

Place the diced potatoes into the pot of boiling water and cook for about 15 minutes until tender.

Once the potatoes are fully cooked, drain them thoroughly in a colander to remove all excess water.

Transfer the drained potatoes back into the pot or a large mixing bowl, then mash them until smooth.

Incorporate ½ cup potato starch, 2 tablespoons of melted vegan butter, and a pinch of salt into the mashed potatoes and mix well.

Scoop out about ¼ cup portions of the mochi dough, roll them into balls, then flatten into discs.

In a large frying pan, heat enough neutral oil over medium until shimmering but not smoking.

Carefully place each mochi disc into the hot oil, frying for about 3-4 minutes on each side until golden brown.