It is if you let it cool after cooking before eating….
Which I believe is also true of normal po-ta-toe's
Something occurs where the carbs are less able to cross over the blood/glucose barrier when eaten cold.
Cooling Some Foods After Cooking Increases Their Resistant Starch
Resistant starch is a carb with several health benefits. Interestingly, cooling foods like potatoes, rice and pasta may increase their resistant starch content.
www.healthline.com