Wash and peel the potatoes, and cut potatoes into evenly sized chunks.

Place the potato chunks in a large pot and cover with cold water. Add a pinch of salt to the water.

Bring the salted water to a boil, then reduce to medium heat and simmer until the potatoes are soft and easily pierced with a fork. About 15-20 minutes.

Once the potatoes are cooked, drain them in a colander to remove the excess moisture. Place the drained potatoes back into the pot.

In a small saucepan, heat the milk and butter over low heat until the butter is melted. Gradually pour the warmed milk and butter mixture and sesame oil into the potatoes.

Begin mashing the potatoes using a potato masher, potato ricer, or electric mixer until there are no lumps and reach your desired creamy consistency. Add salt and black pepper to taste.

Garnish your Asian mashed potatoes with a sprinkle of sliced green onions, roasted sesame seeds, roasted crispy seaweed, or Furikake seasoning. Enjoy!