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I bought a bag because I'd seen gluten-free recipes that called for it. I reworked my gluten-free flour recipe to use potato starch and I don't like the results.
So, back to my original recipe which leaves me with a large bag of potato starch and no idea what to use it for.
I'm happy for any suggestions. It must be good for something.
Breading layer, thickening of sauces and roux, slurry for egg drop soup, partial flour substitute in some cookie recipes, laundry, potatoe dumplings, ...
Potato starch is made from grinding the potato, putting it in a hot water bath that puts the starch in solution. The cell walls and non-solubles drop out, and the water is then reduced until the starch is all that remains.
Instant mashed uses a similar process, but retains more of the potato, and is formed into flakes rather than a powder, so that lumps don't form as easily as they would when using a powdered starch.
That is a horribly simplified gloss of the differences, but you can now see how if you have no potato starch, in a pinch your instant mashed will do. Conversely, (and a bit more tricky) if you know how to make a thick gravy from starch without lumps and you have a recipe for mashed parsnips and potato, you can improvise using potato starch.
Making potato starch was an industry in Vermont in the 1800s. In the days before refrigeration, and with high transportation costs, the starch was made on site and transported instead of the whole spuds.
Threesteps2 nailed it. I use it quite often in cooking. Makes sauces silky. Also use for baking (sweet and savory) - makes you baked goods more crispy.
Add to potato based dishes like dumplings.
Other uses (a bit off topic):
Great to starch your laundry and can take care of fat spots.
Great addition to baths, and hair care. Homemade paper glue.
Remember the story about toxic baby powder/cosmetic talc? You can use potato starch instead. It is silky and helps with redness and itching.
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