Resistant starch feeds your gut bacteria, improves insulin sensitivity, works with magnesium absorption, and so on. Just wonderful…

From a 2014 blog post: https://www.marksdailyapple.com/the-definitive-guide-to-resistant-starch/
and this as a follow-up with 220 comments:

https://www.marksdailyapple.com/resistant-starch-your-questions-answered/

I add potato starch to my daily (chocolate) protein shake. It thickens it considerably and makes it more like a milk shake without changing the chocolate flavor. This week I rec’d a 25 pound bag of it since I use it so much. (It should last a long time…)

Some purists eat raw potatoes – ugh.

“…The humble potato is nearly as versatile as wheat and just as tasty…”

I humbly offer that in so many ways the potato is better than wheat. Wheat, barley, whatevs, cereal grains are affected by weather. The potato is a tuber growing underground. Wheat can and will get bowed down by rain and unseasonal snow. And when it dips into the mud you can’t eat it. I could go on. Napoleon will not burn your crop of potatoes.

[

HOT potatoes are high on the glycemic index. COLD potatoes are not.

Did you read the link? You might be surprised at what it says about cold potatoes.}}}

It was interesting to read how cold potatoes lock in a certain kind of fiber that is probably healthier—I’ll keep that in mind when I indulge. I could happily eat cold potato salad every day. However, potatoes are still an unhealthy food for me as a Type 2. From the article: “Potatoes are high on the glycemic index, which is not helpful to those struggling to maintain blood sugar levels.” High carb foods spike insulin and my metabolism has become insulin resistant after years of a high carb diet (ergo, T2).

https://potatohack.com/

it’s truly a shame that so many here are spudphobic. They clearly have never tasted my Mother’s twice-baked potatoes. Wow!

https://newengland.com/today/food/breakfast-brunch/donuts/maine-potato-doughnuts/

* * *
In my childhood, our hometown boasted a “Spudnuts” shop, which was patronized by everyone from miles around it helped that we were the county seat; was the favorite hangout of HS students, AWOL or not; and was always full of ex-pats during Homecoming week.
I don’t know if they used this recipe, but the ‘nuts they served up were far superior to any other offerings in town.

Coincidentally, I discovered just last night that a good friend who grew up in California also had a Spudnuts shoppe as his favorite haunt back home.

None. Absolutely repulsive. Enjoyed by (1) people of German ancestry, who have their forebears’ awful taste and (2) women who wish to play passive-aggressive games with their husbands and children (though tuna fish is the preferred instrument for this). See the ‘dinner of revenge’ scene in Jonathan Franzen’s The Corrections (which involved rutabagas and liver; keep in mind that POWs were fed rutabaga mash in German camps). Subtler versions of the fictional Enid Lambert’s revenge are executed with tuna fish and potato salad. My mother preferred cabbage salad and dill seasoning for this sort of thing.