Notes of Caution

Potato starch easily gives rise to a rubbery, dense texture, so it should be used with discretion. It’s not the thing to use to roll out any kind of dough, for the reason noted with cornstarch. The non-congealing property makes this starch less desirable for thickening puddings, custards, and pastry creams. In sauces, too, it can have a tendency to get viscous and stringy.