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1
Peel and cut the potatoes into chunks of a uniform size and soak in water to remove any bitterness.
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2
Put in a ziplock bag or any other kind of microwaveable bag and put the potatoes in the microwave.
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3
Leave the bag unsealed and warm the potatoes they should soften in about 4- 5 minutes.
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4
Squeeze out any excess air and seal the bag.
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5
Crush the potatoes with a rolling pin whilst they are still warm.
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6
When the potatoes are cool to the touch, add the sugar and margarine into the bag, close it up and rub the margarine into the sugar.
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7
To finish crushing the potatoes, either roll over the bag with a rolling pin or mash with your fingers.
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8
Mash to whatever consistency you want.
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9
Add the egg yolk.
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10
I wanted to save some for glazing, so I beat it first in a separate container.
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11
If you don't want a glaze, just add it straight to the bag.
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12
If you are going to glaze your snacks, save about 2 - 3 teaspoons of egg yolk and mix with a little mirin.
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13
Once the egg yolk has mixed in with the other ingredients in the bag, add the cream and mix well again.
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14
To avoid dirtied hands, fill the cups by snipping off a corner of the vinyl bag and piping the mixture in.
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15
Here, after piping in the mixture I flattened half of the snacks down with a knife and made half into ball shapes.
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16
Coat with the glaze if you are using one and bake in an oven preheated to 180C for 20 minujtes to finish.
