mjölig

Mjölig is a Swedish adjective used to describe a dry, floury or mealy texture in food. The term indicates a crumbly, powdery feel when pressed or bitten, usually resulting from a relatively high starch content and low moisture. While it is most commonly applied to potatoes, mjölig can also describe other foods with a coarse, crumbly structure, such as certain baked goods or grain-based dishes.

Etymology and usage

The word derives from mjöl, meaning flour, with the suffix -ig forming an adjective. In Swedish culinary language, mjölig serves to differentiate textures and guide cooking methods, distinguishing foods that crumble easily from those with a firmer, waxier bite.

Potatoes and texture

In potato classification, mjölig (or mjöliga) refers to varieties with high starch content and low moisture. Such potatoes become light and fluffy after boiling, baking, or mashing, producing airy purées and smooth mashed potatoes. They contrast with fastkokande or waxy varieties, which hold their shape better. The mjölig texture is preferred for applications where a crumbled or fluffy interior is desirable, rather than for salads or boiled preparations where firm structure is valued.

Other contexts

Outside potatoes, mjölig describes crumbly pastry or crumbly grain dishes that break into powdery pieces rather than cohesive crumbs. While its usage is most common in traditional descriptions and home cooking, the term remains understood in Swedish food writing as a generic texture descriptor.

See also

Texture descriptors in culinary Swedish; potato varieties and starch content; waxy versus floury potatoes.