Microwave potatoes until you can poke thoroughly with a skewer.
Add ● ingredients in a small pan and heat until the soup stock granules melt.
Peel the potatoes from Step 1 and mash them while they're hot. Add the mixture from Step 2 and mix until smooth. Season with salt and pepper.
Form mixture from Step 3 into balls. Coat with flour, beaten eggs, and panko in that order. Deep-fry in 160-170ºC oil.
[Freshly cooked] The potatoes are sooo soft and fluffy, it's delicious.
Story Behind this Recipe
I got a lot of potatoes (the Kita Akari variety) as a gift.
It's not runny like cream croquettes, so it's easy to form. I recommend you use the dense and fluffy "Kita Akari" potatoes from Hokkaido. If you'd like, it's also good to add bacon and tuna during Step 2!