Potato flour is a type of flour made from cooked and dehydrated potatoes that have been ground into a fine powder. It's primarily used as a gluten-free alternative to wheat flour and to add moisture and a slightly earthy flavor to baked goods. 
Here's a more detailed look:
Production: Potato flour is made by cooking potatoes, then drying and grinding them into a powder. This process differs from potato starch, which is made from raw potatoes. 
Characteristics:
Moisture Retention:
It has a high water-holding capacity, which helps to keep baked goods moist and soft, especially when used in yeast breads. 
Flavor:
Potato flour has a distinct potato flavor, which can be noticeable in some recipes. 
Nutrient Content:
It is a source of vitamins and minerals like Vitamin C, potassium, and B vitamins, as well as complex carbohydrates. 
Gluten-free:
Potato flour is naturally gluten-free, making it a suitable option for those with gluten intolerance or celiac disease. 
Uses:
Baking:
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Potato flour is often used in gluten-free baking to improve texture and moisture. 
Thickening:
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It can be used as a thickening agent in soups, stews, and sauces, similar to cornstarch. 
Bread Baking:
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It can be added to regular bread recipes to improve the texture and shelf life. 
Potato Flour vs. Potato Starch:
While both are made from potatoes, potato flour and potato starch are not interchangeable. Potato flour is made from cooked potatoes and has a more pronounced potato flavor, while potato starch is made from raw potatoes and is more neutral in flavor. Potato flour is typically used for baking, while potato starch is often used as a thickener or in specific baking applications.