Okay, many would say this is a no-brainer. But one of the main reasons for this blog is to fill a void for foreigners living in Korea trying to figure out what to have for dinner. Koreans are fond of the kamja, and the Koreans I know who have traveled to the West absolutely love mashed potatoes. They’re easy to make. A mistake some people make is that they literally mash potatoes and think that’s it. Remember that “mashed potatoes” is just a name. In a way, the mashed potatoes we like is a very, very thick bechamel sauce.

Potatoes (peeling them is optional)

1. Roughly cut the potatoes into 1 inch cubes or so.
2. Boil the potatoes in salted water until you can poke through them easily with a fork.

3. Drain the potatoes in a collander and transfer them to a bowl.

Now here’s a handy gadget. Potato mashers are available in Korea if you look hard enough. And when you find them, they’re a bit pricier than I would prefer. If you’re not willing to go for the investment, one of these cheap wooden pounders will do the trick.

4. Mash the potatoes with a smidgen of milk and butter. Gradually add milk until you reach a consistency you like.
5. Season the potatoes however you like, with garlic, pepper, wasabi… tonight, I added a little Pakistani curry powder I bought in Itaewon.

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