If you ever get to the point that you can tolerate potatoes, then you could use
potato water in your bread.
Chop spinach to a chiffonade; add to pan along with peas, mint and 1 1/2 cups
reserved potato water or stock.
after squeezing out the water for latkes, I always add the potato starch at the bottom of the drainage back into the potatoes
I mashed the potatoes
with potato water and a little olive oil instead of milk and butter to make it healthier and stick together better.
It's even more legit [traditional] if you use
the potato water in the dough!
America's Test Kitchen recommended letting the starch settle in
the potato water, pouring off the liquid and adding back the starch to the mixture as well as precooking the shredded potatoes (in the microwave) to get extra crispy latkes in a frying pan.
You will be amazed how much the yeast likes
the potato water if you boil a potato.
Reserve
the potato water; mash the potatoes, reserving 1 cup for the recipe and using any extra for something else.
Just replace
the potato water or use a combination of potato water and concentrated homemade broth.
You could add
some potato water (the water leftover from boiling potatoes) and see if that helps!
My mum taught me to bake and I have never been as good as she is, her bread is heavenly, I think it's
the potato water she uses, besides her vast experience.
Pour in enough reserved
potato water (3 to 3 1/2 cups) to cover.