Using an old potato in an AG Whisky for "mouth feel"

[aircarbonarc]

There is a great rum recipe on here that uses an old diced boiled potatoe added for mouth feel. I tried this in a rum wash and really did notice a little bit of a creamyness. So if I tried this in an AG wash maybe a few more pototes, I'm thinking I'd achieve a thick creamyness of an aged Whisky without the time in the barrel. I will be using a toasted oak stick in a glass vessel for aging, maybe minimum 6 months. I'll be doing a 100% German Pilsner malt wash which I'm really excited about.