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In a pan on medium heat, melt butter. Then add flour to the butter and mix until smooth and lightly browned, around 2-3 minutes.
Add the remaining Japanese curry powder, ground cinnamon, ground coriander seed, ground cumin, kosher salt, sugar, chicken bouillon and rice vinegar. Mix until all the ingredients are incorporated and the curry mixture is smooth, then set aside.
In a pot of boiling water, boil potatoes until easily pierced through with a knife, around 15-20 minutes.
Remove potatoes from boiling water and let cool, then peel the skins off the potatoes.
With a cheese grater, finely grate peeled potatoes into a large dutch oven or pot.
Place the pot of grated potatoes onto low-medium heat and add in the curry roux and coconut milk. Mix until the mashed potatoes are smooth and velvety.
Remove from heat and top with scallions, sesame seeds, and a spoonful of chili crisp to serve.