I've been interested in this since watching Michael Mosley's Trust Me I'm a Doctor several years ago, when he showed eating cooled pasta reduced insulin spikes. A few years later, I read it was good as a prebiotic (something to benefit & promote good gut bacteria) & also for weight loss.
Lots more information available on't'interweb if you're interested!
nutrition.org.uk/nutritions...
Wow, this is great, many thanks for sharing that information Mel - I am really interested in information about resistant starch, and those look like some great web resources - I will enjoy reading them tomorrow. 
Zest
Potato starch is a funny one as it develops elastic properties if cooked and then left in a fridge over night and they use potato starch in making super soft rubber car tyres...I kid you not.
I make gf pastry with it too,
That's really weird!
What's the pastry like? I had a bought GF pie a few years ago, which gave me bad indigestion for days, most likely the fat they'd used.
I've tried baking with almond flour for more protein, which is fabulous. Not sure that would work for a pastry, but almond, chocolate & walnut brownies are just amazing!
I've been really frustrated for the past 4 years at not being able to find real clementines for a st. clements cake, which is the very best GF cake I've made. All the shops & even organic delivery companies pass those insipid easy peelers of as clementines, when the real ones taste like mandarins. >
Red velvet torte made with beetroot is also good.
The pastry is amazing its unimaginable until you make it but basically you make a rich shortbread pastry mix (using an egg) and use half mashed potato to flour. The secret is to cook and mash the potatoes and leave it in the fridge overnight as the starch changes, making it more elastic.
The chocolate and almond brownies sound great almond flour is really good with biscuits rather and sometimes I add 50g to a shortbread biscuit and that works.
Here's a link to pastry made with ground almonds it's a really interesting recipe site too:
elanaspantry.com/paleo-pie-...
And good luck with your clementine quest really this is the down side of our globalised markets...uniformity.
Thanks Jerry! I'll have to make mashed potato especially, but it'll be a challenge to let it cool long enough to go in the fridge!
A clementine is as different to an easy peeler as an orage to a grapefruit, though both of the latter are nice. The wrong fruit just won't cut the mustard!
Agree with you BadHare re clementines. When I was a child we used to have them at Christmas and they were super sweet, easy to peel and the taste was out of this world. The so called clementines you get today are tasteless!!
Hi there Jerry, what you have said above sounds really interesting. Do you use then say 112g flour to 112g cold mashed potato and then bind with an egg?
Thanks
Alicia
Hi there, you'd want to add fat as well, so with 112g flour and 112g mash you'd want 112g butter and one egg. You can always add a little extra flour to stiffen it up.
You might like this too:
officiallyglutenfree.com/20...
Thank you Jerry and I appreciate that, this certainly cuts down the amount of flour needed.
Also thank you for the link, I will have a look at that.
Alicia
So does potato salad as the resistance starch increases when it cools. Please see this link from University of Sydney who are renowned for producing GI values. glycemicindex.com/faqsList....
“The good news for potato lovers is that a potato salad made the day before, tossed with a vinaigrette dressing and kept in the fridge will have a much lower GI than potatoes served steaming hot from the pot. There are a couple of simple reasons for this. The cold storage increases the potatoes' resistant starch content by more than a third and the acid in the vinaigrette whether you make it with lemon juice, lime juice or vinegar will slow stomach emptying.”
I'll check out that website, thanks Phil!
I hate mayonnaise that fors on most potato salads, but cold new potatoes are nice with ACV & some fresh herbs! Resistant starch with acid, vitamin C, & probiotics ~ win, win, win, win!
That's for summer eating. Can't beat a cripsy skinned baked potato with a dollop of butter or cheese! 
It would work, but I think they need to be cooled completely then warmed. When MM did the pasta/insulin study for the Beeb, it was left overnight. I've not yet found a time scale for conversion from digestible to resistant starch. It may even vary between plants. The starches in question are plants we need to cook to digest, so I assume they retain their water but the starches revert to a form closer to their raw state. I've read all my information on food based forums rather than academic articles, so my knowledge is limited.
I doubt the addition of milk & butter would affect the starch molecules, but that's a guess.
I make a lot of soup, & add a potato to thicken those without pulses. I eat it warmed rather than hot on the days after it's made. The ratio is probably 10-15% of the uncooked food weight as I'd use a medium potato to two large onions, a large cauliflower & bunch of broccoli or bag of cavolo. The only potatoey soup & make is leek, & that has about 20:80 potato to leek.
I have a few extremely tasty & fluffy organic potatoes, that are far too good to put in soup. I'm having one baked, & another sliced & baked with layers of onion & leek & a lot of butter then cheese on top. Neither will get the chance to cool down!
The 3rd link says not - that reheating the potato means you lose the benefits of the resistant starch ... ?
Warming is ok. Reheating to too high a temperature renders the starch digestible again.
Vegan Berlotti bean burgers with salad 🥗
