Abstract: The potato was mixed with flour in the form of mashed potato, and processed into potato mud bread. The optimum amount of mashed potato in the bread was determined by analyzing the experimental data of processing performance and sensory quality of bread. Response surface methodology ( RSM) was applied to optimize the yeast content, dough mixing time and fermentation temperature in the processing of potato mud bread. Finally, the optimum amount of mashed potato in bread was 40%, the optimum process conditions were as follows: the yeast content was 4%, the dough time was 14 min, and the fermentation temperature was 38 ℃. The specific volume was predicted to be 3.96 mL/g by RSM while the actual value was 3.94 mL/g, the deviation was only 0.51%.The response surface methodology proved to be accurate and reliable for the optimization of mashed potato bread making parameters.It would provide a technique foundation for the research of potato staple and the industrialization production of mud potato bread.