the starch from the potato gives a rustic, very nice texture to the aioli.
The starch from the potatoes thickens the stew.
It helps thicken the soup by releasing some of
the starches from the potatoes.
Mona Lisa Cafe uses breadcrumbs and white wine in their dish which I omitted in my version because of
the starch from the potatoes and adding a splash of white wine vinegar which gives it a nice tangy flavor to the broth.
It is
the starch from the potatoes, and the cream and milk, which give the dish its cheesy taste while the leek and garlic gently infuse their flavors into the potatoes.
Let stand 15 minutes to extract
the starch from the potatoes.
Blokesch's lab grew the cholera bacterium with different sugars (e.g. glucose, sucrose) and
starch from potatoes and rice to see how each would affect the cholera toxin genes.
I would recommend limiting the grains, and getting
your starches from potatoes if possible.