Fluffy Boiled Potatoes
A simple new-potato snack boiled with water and salt, then tossed in the pot to develop a powdery, fluffy coating.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
Pour in enough water to submerge the potatoes, season with salt, and boil over low heat. When just a little water remains, shake the pot so the potatoes bump against each other, creating a white, powdery finish. It is savory and moist without any special additives.
- Servings
- about 3–4 servings
- Cook time
- 20 minprep not included
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
- Potato8
- Water3 cups
- Salt1 tsp
- These potatoes look a bit smaller than medium-sized; peel them, place them in a pot, and pour in the water. Just add enough water to submerge the potatoes.
- Add coarse sea salt or fine salt; if you want a slightly sweet taste, you can add 1/2 tsp of New Sugar (saccharin sweetener), but adding regular sugar keeps the fluffy powder from forming well.
Steps
1. These potatoes look a bit smaller than medium-sized; peel them, place them in a pot, and pour in the water.
Just add enough water to submerge the potatoes.
2. Add 1 tsp of coarse sea salt or fine salt.
Having boiled potatoes many times, 1 tsp of salt for 3 cups of water is just right.
If you want to enjoy a slightly sweet taste as well, you can add 1/2 tsp of New Sugar (saccharin sweetener),
but they say adding sugar keeps the fluffy powder from forming well.
3. Cover with a lid and bring to a boil over high heat. Once the water boils vigorously, reduce the heat to low,
cover with the lid, and simmer for about 15–20 minutes.
If the potatoes are large, you will need to give them more time.
4. Poke with a toothpick; if it goes all the way through smoothly, they are fully cooked.
5. Pour off almost all of the remaining water, leaving barely visible traces at the bottom.
Continue cooking over low heat, and at this point, pick up the pot and shake it.
As the potatoes bump against each other, the flesh will peel away slightly and start to turn powdery and fluffy.
They are cooked potatoes, so shake them just enough that they do not break.
It is best to use a roomy pot so the potatoes have space to move when shaken.
6. When almost all the water is gone and the potato surfaces look rough and flaky,
cover with the lid and let them steam briefly, then turn off the heat, open the lid, and let them cool.
The moist powdery starch will turn white and glisten as it cools.
Ppunwife's tips
- They say adding sugar keeps the fluffy powder from forming well.
- It is best to use a roomy pot so the potatoes have space to move when shaken.
- I left mine on a bit longer until the bottom scorched slightly, and I think it tastes even better.
FAQ
Can I add sugar if I want to add sweetness?
It is better to add New Sugar if you want sweetness. Adding sugar can keep the potatoes from forming that white, fluffy powder.
How do I get the potatoes to turn white and fluffy on the surface?
Pour off the water leaving just a tiny bit on the bottom, then shake the pot over low heat so the potatoes bump against each other; the surface will peel and turn powdery.
How do I check if the potatoes are properly cooked?
Poke a potato with a toothpick; if it slides in all the way without resistance, it is fully cooked to the center.
