Wait, now I don't remember if I bought potato flour or potato starch. Maybe it was starch. Whichever the Asians like to use for fried chicken.

>>51689
I usually go for yellow or Yukon Gold just because they're more versatile than the other two.

>>51691
Does it work well for you?

>>51692
Sounds like you got a bit of Irish in you. Oh and it won't necessarily be the same texture, but it sounds like it's not something that will bother you either.
I haven't looked into it honestly. Wouldn't surprise me.

>NO
Why not?

Tbf, what Tsuchi is saying is right in a way. It will be the starch from the russet potatoes, but you do need to mash some of them up too so more of the starch is released. Like using beans in a soup to thicken it up by mashing them.
It wouldn't work as well with yellow/gold or red potatoes as they don't tend to have as much starch.