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Old 12-24-2020, 01:27 PM
 
Location: North Idaho
32,659 posts, read 48,079,532 times
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What to use potato starch for?


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.
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Old 12-24-2020, 01:38 PM
 
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Breading layer, thickening of sauces and roux, slurry for egg drop soup, partial flour substitute in some cookie recipes, laundry, potatoe dumplings, ...
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Old 12-24-2020, 02:53 PM
 
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Potato rolls. Potato starch and instant mashed potatoes are somewhat interchangeable.
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Old 12-25-2020, 07:29 AM
 
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Quote:
Originally Posted by harry chickpea View Post
Potato rolls. Potato starch and instant mashed potatoes are somewhat interchangeable.
Will you please elaborate?
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Old 12-25-2020, 08:43 AM
 
Location: Raleigh, NC
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Potato starch is sometimes used by Asian cooks to thicken sauces and soups instead of corn starch. Some believe it makes the sauce 'more silky.'

Korean recipes use potato starch a lot. it's one of the things that creates the shattering crisp crust on karaange - Korean Fried Chicken.

Here's a link that includes a bunch of Korean recipes using potato starch. https://www.maangchi.com/ingredient/potato-starch
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Old 12-25-2020, 12:15 PM
 
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Quote:
Originally Posted by Threestep2 View Post
Will you please elaborate?
Loosely -

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.
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Old 12-25-2020, 10:28 PM
 
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Very similar to how you use corn starch.
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Old 12-25-2020, 10:52 PM
 
Location: Tricity, PL
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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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