What attribute of potato starch makes it a preferred choice for thickening?

Potato starch is preferred for thickening due to its high thickening ability. This means that a relatively small amount of potato starch can create a significant increase in viscosity when heated in a liquid. Its unique granule structure allows it to absorb water efficiently and swell upon heating, resulting in a smooth and stable thickened sauce or soup. This property is vital in culinary practices where an opaque and creamy texture is desired, as it contributes to the mouthfeel and overall sensory experience of the dish.

While factors like cost and flavor enhancement are important considerations in food preparation, they do not directly relate to the specific thickening capability of potato starch. Additionally, the gelatinization temperature is relevant but less critical compared to the inherent thickening ability that makes potato starch stand out as an effective thickening agent in various recipes.