<<Disclaimer: Verify this information before applying it to your situation.>>
 
>When using potato flour, can mashed potato take it's place?  If so,
>does one use the same amount of mashed potato?
 
There are two different types of potato flour -- potato flour which is
ground up from cooked potatoes and potato starch.  Potato starch
acts more like a binder, like tapioca flour.  Potato flour adds more in
terms of flavor in my experience.  Depending on the recipe, I have
sustituted potato flakes for potato flour in equal portions, and it turns
out great.  I use a bit more of the flakes if I am replacing potato starch.
You may need to do a little experimenting to ensure the liquid/dry
ratio works well for your particular recipe.
 
Thanks,
Jenny Rackley
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