Cook the potatoes in water or steam them until they are tender.

Mash the potatoes and mix with potato starch. Add water slowly until a dough forms.

Shape the dough into small mushroom shapes. Boil them in a pot of water until they float to the surface.

Once they float, let them cook for an additional 2 minutes.

Transfer the cooked potato mushrooms into a bowl of ice water to cool them quickly.

Heat the olive oil in a pan. Add minced garlic and cook until fragrant. Stir in chili flakes, sugar, and soy sauce.

Toss the potato mushrooms in the sauce. Sprinkle with chopped spring onions and serve warm.