Peel and cut the potatoes into 1-inch pieces.

Add the potatoes to a pot and fill with enough water to fully submerge.

Add 4 tsp of dashi and bring to a boil. Cook for 8-12 minutes or until the potatoes are tender.

Strain the potatoes & return them to the same pot.

Add the butter, sesame oil, and avocado oil, and mash until smooth.

While the potatoes are cooking, thinly slice the green onions and add to a frying pan with the oil.

Once the onions are soft and starting to brown, add in the potatoes (in batches if needed) and cook until the edges crisp up.

Add the potatoes all into a bowl and drizzle with chili crisp.