Corn starch and raw flour are somewhat similar in their uses, but not identical. Corn starch is a starch extracted from corn, and raw flour is a starch extracted from other plants, such as potatoes or mashed potatoes. The main difference is the source; cornstarch is usually a white powder used as a thickener, binding agent, stabilizer, etc. in the kitchen. It can be used in baking, cooking and preparing a variety of foods. Raw flour (also known as potato starch or mashed potatoes) is also a starch, but derived from potatoes or mashed potatoes. It is commonly used to flavor, thicken, and cook soups, sauces, and some culinary foods.