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    Soaking potatoes in cold water does reduce the starch, but you can’t cook them in that water you’ve soaked them in.


      Do you know if it is significant enough to do this each time we have potatoes, or simply removes a tiny bit? Appreciate any thoughts!


        It depends on how small the pieces of potato are. Grated potato releases more than a potato cut in half with the skin on. It also depends on how you’re preparing your potatoes. The larger the surface area, the more gets released (The cloudier the water gets).

        But its also important to keep in mind that not all white potatoes have the same levels of starch, to begin with. I try to buy Kipfler, Christmas or new potatoes as they have less starch, to begin with.

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