Wash the potatoes thoroughly with the skin on, wrap each in plastic wrap, and microwave on a heatproof plate at 600W for 6–7 minutes until soft.

Peel the potatoes while hot using a damp thick kitchen paper or cloth, then mash them in a bowl until smooth.

Add cornstarch and milk to the mashed potatoes and mix. Once cooled slightly, knead by hand until the mixture comes together.

Shape the dough into rounds approximately 5cm in diameter.

Heat butter in a frying pan over medium heat, place the shaped dough rounds, and cook until golden brown. Flip and cook for another 3 minutes.

Add the seasoning ingredients to the pan and cook while coating the rounds until glossy.