Yeah I used potato water in bread and pancakes too.
Found this on line
The <b>difference between potato flour</b> and <b>potato starch</b> is critical in gluten-free baking. … After all, both products are made from <b>potatoes</b>. The key <b>difference</b> is this: <b>Potato flour</b> is from whole <b>potatoes</b> and <b>potato starch</b> is only from the <b>starch</b>of the <b>potato</b>.
<b>Potato flour</b> is <b>made</b> from <b>potatoes</b>, including their skins. The <b>potatoes</b> are cooked, skins on, then dried and ground finely. It <b>can</b> be used as a thickener to some degree (though it <b>does</b> not thicken as well as <b>Potato</b> Starch, however) and in some baked goods, as it retains moisture.
So this sounds like we could cook, dehydrate the potatoes and grind them into flour