Boiled Potatoes with a Fluffy, Powdery Texture
Boiled potatoes cooked in salted water and gently steamed over low heat until fluffy and coated in floury starch.
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 →
This snack features in-season potatoes boiled in salted water, drained, and gently steamed dry until soft and crumbly. Gently shaking the pot breaks the surface slightly, maximizing the fluffy texture along with a savory aroma. They are delicious on their own, or you can pair them with sugar or butter, mash them, or make potato salad.
- Servings
- about 2–3 servings
- Cook time
- 20 minprep not included
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
- Red potatoes5, 600 g
- Salt1/3 tsp
- Water3 cups
- The method for boiling potatoes is the same for white or red potatoes.
- If you want a hint of sweetness, you can add 1 tbsp or about 1/4 tsp of sugar.
Steps
Prepare the ingredients
Here are 5 red potatoes that are larger than medium size.
Peel them to prepare.
Add water and season with salt
Place the potatoes in a pot and pour in 3 cups of water.
Pour enough water to cover about 2/3 of the potatoes, and add 1/3 tsp of salt so the seasoning penetrates the inside.
If you want a sweet taste, you can also add 1 tbsp or about 1/4 tsp of sugar.
How to boil the potatoes
Bring to a rolling boil over high heat, then reduce the heat to medium-low, cover with a lid, and boil for 15–20 minutes.
If the potatoes are small, boil for about 15 minutes; mine were larger than medium size, so I boiled them for 20 minutes.
Pierce a potato, and if it goes smoothly through to the center, it is cooked through.
Drain the water, cover with the lid, and let them steam dry over the lowest heat. The moisture inside the potatoes will gradually evaporate, making them fluffy and powdery.
Watch so the bottom does not burn.
Occasionally shake the pot with the lid on to gently break the potato surfaces; this creates a floury bloom and forms a savory, crisp crust at the bottom of the pot.
Finish
Here are boiled red potatoes with a soft, powdery finish.
I sprinkled sugar over them as I mashed and ate them, and the savory flavor of the potatoes is amazing.
Ppunwife's tips
- Occasionally shake the pot with the lid on to gently break the potato surfaces; this creates a floury bloom and forms a savory, crisp crust at the bottom of the pot.
FAQ
How do I get a fluffy, powdery texture on the surface of the potatoes?
Once the potatoes are cooked, drain the water, cover with the lid, and let them steam dry over low heat. Shaking the pot to lightly scuff the surface helps the white powdery starch develop.
How do I check if the potatoes are properly cooked?
Pierce a potato with a chopstick or skewer; if it slides smoothly into the center, it is properly cooked.
What should I do if I want to add sweetness while boiling?
When pouring in the water, add 1 tbsp or about 1/4 tsp of sugar along with the salt to taste.
How can I use leftover boiled potatoes?
While still warm, mash them with butter, mayonnaise, and sugar to make mashed potatoes, or mix in pickled cucumbers and onions to make potato salad or sandwich fillings.
