Abstract: In order to retain the flavor and nutritional ingredient of potato and improve the quality of noodle and accelerate the development of potato staple food, mashed potato noodles were prepared by mixing mashed potato and wheat flour. A better processing technology of mashed potato noodles was obtained using sensory evaluation as the evaluation index, combined with single factor and orthogonal experiments. Results showed that:The better processing technology parameters of mashed potato noodles were dough proofing at 20℃ for 30 min for the mashed potato noodles with the proportion of 50% mashed potato. The optimal formula of compound improvers was as follow:The amount of gluten was 3%, the amount of konjac powder was 1%, and the amount of monoglyceride was 1%. Under these conditions, the quality of mashed potato noodles was better, and the sensory score was 90.1.The results showed that substitution of wheat flour with mashed potato reduced the quality of noodles, however adding a certain amount of additives could improve the quality of mashed potato noodles.