In this study， ten kinds of characteristic noodles， such as wheat flour dry noodles， whole-wheat flour dry noodles， brown rice flour dry noodles， millet flour dry noodles and corn flour dry noodles， white sorghum dry noodles， red sorghum dry noodles， pea flour dry noodles， sweet buckwheat dry flour noodles， tartary buckwheat flour dry noodles were made by using cooked mashed potato instead of water and flour. Discuss the influence of cooked mashed potato on the appearance， color， cooking quality and texture quality of the dry noodles， so as to provide data support for the application of potato in the dry noodles.The results showed that the use of cooked mashed potatoes could improve the surface L* value， decrease a* value and improve the firmness of the dry noodles. The average breaking distance of dry noodles was increased from 18.3 mm to 21.6 mm， which was 18% higher， and the breaking strength was increased from 7.35 g to 12.93 g， which was 76% higher， greatly enhancing the flexibility and strength of the dry noodles. The cooking quality was not significantly reduced. Sensory quality decreased by 1.96 points on average. Instead of water and flour， cooked mashed potato can improve the toughness and strength of the Chinese dry noodles.