So, to answer the million-dollar question: boiling doesn't completely remove starch from potatoes, but it does break down some of it. It's like trying to vacuum a room - you might get most of the dirt, but some of it is still going to be hiding in the cracks. And that's okay, because a little bit of starch can be a good thing, providing texture and flavor to your favorite potato dishes.
In the end, it's all about finding that perfect balance between starch and flavor. So go ahead, boil those potatoes, and enjoy the delicious, starchy goodness that's left behind. And who knows, you might just discover a new appreciation for the humble spud, and the fascinating world of potato science that comes with it!
