Thanks for these suggestions, Luke! PJ mentions substituting 3/4 cup (160g) mashed potatoes for 1/4 cup (46g) potato flour, and then reducing the liquid in the recipe by 50%, and further adjusting flour/liquid content in order to achieve a soft, but not too sticky dough. However, as she points out, substituting mashed potatoes for potato flour can be a bit tricky, so it's not a method we generally recommend. That being said, we do appreciate your willingness to do the math, which should certainly make it a bit easier!

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