I've been wondering this for years. I'm from Nova Scotia and we cook a Traditional meal called Rapure. The way it's made is by taking about 15 lbs of potatoes and processing them to remove their liquid. Traditionally this was done by grating them by hand and squeezing out their juice. The modern way now is to process them through a juicer and collect the pulp inside the juicers centrifuge.
This is then mixed with chicken broth in order to create a thick gelatinous mass. Many people believe that most of the starch is removed when the potatoes are "juiced." However this thickening would suggest that most of the starch remains.
Could someone please clarify ?