I have a recipe from my great-grandad that used boiled potatoes, malt (2- or 6-row, not sure), raisins, and bread yeast that definitely indicates the starch in the potatoes would convert to sugar and then ferment. I don't know how it would taste without an extra step that can't be discussed on this forum, but by all accounts, once run through the special process out behind the barn, it tasted okay.
Originally Posted by Hermit
There's probably a reason BMC isn't throwing a cheap readily available ingredient into their beer.
You're probably right - but that reason might be more abut perception of what a BMC should be and marketability rather than potatoes not working in fermentation.
Cloudy, strangely flavoured beer might await a brewer who tries potatoes - but the starches will convert, at least mostly, and the resulting sugar will be eaten by yeast. I'm playing with other adjuncts right now, but have been thinking about an experimental potato brew sometime this year.
-"Son, you can't sing or dance, I don't like your writing, and you can't draw a picture to save your life. But you make a fine beer!" An 80 year old friend