Sorry to disappoint you, but this is not about surfactants. Regard the starch particles in the boiling water as some kind of impurity, dirt. Dirt always accumulates at phase boundaries, because this saves surface energy. If there's a surface already, might als well put the dirt there, you only need half as much additional surface in your main phases then. (Hence the use of surfactants as detergents: The surface tension/energy is lowered so much that the dirt can leave the surfaces.)

So the interfaces in the bubbles are full of starch, which stabilises them. They don't mind about the steel or glass surface of your pot and lid, because they are wet. What kills them is cold and dry air, which they don't see before they've raised the lid and spilled all over.

You can regard the starch particles in the boiling water as some kind of impurity, dirt. Dirt always accumulates at phase boundaries, because this saves surface energy. If there's a surface already, might als well put the dirt there, you only need half as much additional surface in your main phases then. (Hence the use of surfactants as detergents: The surface tension/energy is lowered so much that the dirt can leave the surfaces.)

So the interfaces in the bubbles are full of starch, which stabilises them (see other answer, H-Bonds etc.). They don't mind about the steel or glass surface of your pot and lid, because those are wet and full of starch, too. What kills the bubbles is cold and dry air, which they don't see before they've raised the lid and spilled all over.