What cooking and cooling sequence is required to develop higher concentrations of resistant starch in potatoes?

Potatoes that have been cooked and then allowed to cool develop higher concentrations of this beneficial starch.

Resistant starch is a fascinating component of potatoes that functions similarly to soluble fiber; it resists digestion in the small intestine and passes intact to the large intestine where it serves as a prebiotic, nourishing beneficial gut bacteria. The structural change necessary for this benefit occurs through a process called retrogradation. When potatoes are cooked and subsequently cooled, the starch molecules reorganize into a structure that is less readily digestible by human enzymes. Although reheating after cooling can partially reverse this effect, retaining much of the reduced glycemic impact is still possible by gently warming the food, which helps preserve the beneficial properties developed during the chilling period.