adding potato to bread dough
Hi!
I'm not interested in quantities, but rather form of potato added to bread dough:
Let's consider three possibilities: a) cooked+mashed, b) cooked+blended, c) raw.
All "the BEST" bougie 50+ photographs of scooping a cup of flour life story internet recipes suggest using cooked potato (boiled or steamed) that is then fork mashed or pressed through an affiliated amazon link ricer. Which got me wondering, what about running it through a food processor or blender, until it turns into that sticky-starchy mess? And that led to how we make halusky (variation of gnocchi) at home with shredded raw potato.
Has anyone experience with either b) or c) above in bread dough, and could offer some comments on how the final baked bread would differ from the typical a) ?
Much thanks for your input. I'd love to run an experiment, hopefully later this year, but am pressed for time at the moment so checking to see if I can learn anything from someone who may've already attempted it, before I try something myself.
Thanks for reading :)