Cut the potatoes into bite-sized pieces and soak them in water. Drain and place them in a microwave-safe container. Cover loosely with plastic wrap and microwave at 600W for 4 minutes and 30 seconds.

Mash the potatoes while hot, then mix in consomme, salt, and pepper. Let cool slightly.

Add milk, potato starch, and pizza cheese to the mashed potatoes. Mix well and divide into 12 equal portions.

Heat a takoyaki pan to 170°C and generously coat with salad oil. Roll the potato balls and place them in the pan. Cook for about 3 minutes until browned, then flip and cook for another 3 minutes. Roll them around to ensure even browning.