How can one maximize the beneficial resistant starch in cooked potatoes?

By cooking potatoes and then allowing them to cool completely, often overnight.

The beneficial quantity of resistant starch, specifically the form known as amylose, can be significantly increased through a specific temperature manipulation process. To achieve the highest level of this gut-health-promoting starch, the potato must first be cooked, and then it must be thoroughly cooled—often refrigerated overnight. This cooling process transforms some of the digestible starch into the more stable, digestion-resistant form. While the potato can be reheated later, consuming it cold or reheated allows the gut bacteria in the large intestine to access and metabolize the resistant starch effectively, leading to the production of beneficial short-chain fatty acids like butyrate.