Wash your cheesecloth and lay it atop an empty bowl or pot. Strain the potato juice/liquid through the cheesecloth. There should be some yellowy or whitish stuff in the cheesecloth and at the bottom of potato juice/liquid container, add this to your dry potato mixture. Repeat this step once more with the potato juice/liquid you just strained. Strain all of your potato juice/liquid. The white/yellow stuff you are salvaging is starch which you squeezed out of the potatoes.



After you've strained all of your potato juice/liquid two times, you may throw it out.



Thoroughly mix 1/2 to 1 tbsp of salt and the potato starch you just saved with your dry potato dough. The dough be quite mold-able at this point. The weight of dough you should have now should be way, way less than the original amount of potatoes you started with.