Abstract: The purpose of this study was to investigate the relationship between potato varieties and quality characteristics of potato-cake for different potato cultivars. Fresh potato samples from 13 cultivars were used as raw material to prepare potato-cake,and the sensory and texture profile analysis(TPA)of the obtained potato-cake were evaluated and compared. The results showed that different potato varieties had significant effects on the quality characteristics of processed potato cakes(p<0.05). The hardness,elasticity,gumminess and chewiness of the potato-cake were extremely significant correlated(p<0.01)with the starch and protein contents of different potato varieties. However,no significant correlation(p>0.05)was seen between color of potato-cake and starch and protein contents of different potato varieties. According to the comprehensive evaluation of sensory and TPA results,longshu 7,longshu 8,zhongshu 8 and LY08104-12 performed better than the other potato cultivars and the prepared potato-cake showed moderate hardness,soft taste and good texture quality. In conclusion,this study could provide theoretical basis for the suitability of potato varieties in the processing of potato products.