Cold Cooked Potatoes and Resistant Starch
Cold Cooked Potatoes have more resistant starch (RS) than just plain cooked ones. They have a handy chart of RS content of certain foods at Free the Animal. It is going to be tough to determine the exact content of potatoes that you have cooked and then cooled. I suspect potato type and cooking method are just a couple of the variables at work when cooked potatoes undergo retrogradation. The process that causes RS to increase as cooked foods are cooled. The nice part is that the RS remains once the food is heated again.