Hi! Thanks for the tips here. I was wondering about a combo substitution. In place of 2 Tbsp of potato flour, I was thinking about using 2 Tbsp cornstarch and subbing potato water for the regular water. Any recommendations on the ratio of potato water (i.e. should I substitute all of the regular water for water that has cooked potatoes, or just part)? I don't know how strong potato water is in terms of flavor and starchiness. Thanks!

• Reply