Potato starch is made through an extensive process of washing, sometimes cooking, and then separating the starch present in potato cell walls so that it can be made into powdered or liquid form. In cooking, potato starch is often considered a substitute thickener for cornstarch or white flour. However, it has a higher heat point than cornstarch, so it may be superior for certain foods that require high temperatures. Another benefit to potato starch, especially as compared to wheat flour as a thickener, is that it is gluten free. Like cornstarch, you generally have to dissolve the potato starch in a little bit of water before adding it as a thickener so it will blend easily with other ingredients. Starch made from potatoes can be used when thickening sauces because it can help the sauces remain translucent; whereas flour creates a more muddied appearing sauce.