Cut the potatoes into bite-sized pieces and soak them in water for 5 minutes. Drain the water and place the potatoes in a microwave-safe bowl. Cover loosely with plastic wrap and microwave at 600W for 4 minutes. Add salt and mash the potatoes until smooth.

Add potato starch and milk to the mashed potatoes and mix well. Let the mixture cool. Divide into 10 portions and wrap each portion around a piece of mozzarella cheese. Lightly coat each piece with potato starch.

Heat salad oil to 170°C in a pot, about 3cm deep. Fry the mochi pieces until golden brown.