Originally Posted by Karred
...or the fact that starches break down cleanly into sugars and might make it too strong for the yeast to handle?
Starches only convert to sugars in the presence of an enzyme, which (based on the recipe I see) do not exist...
When making beer, the mashing process releases the enzymes that convert the grain starches into maltose (a sugar).
As such, potato starch provides no essential nutients for a mead fermentation.