a composition and method for providing a strong dough having a substantial quantity of fresh potatoes . fresh potatoes are made into a mash and centrifuged to reduce the water content to about 70 % by weight . such potato mash can comprise over 50 % by weight of the final dough . this dough can be used to make sheeted or extruded products . such dough results in improved , more naturally - flavored products compared to products made entirely from dehydrated or partially - dehydrated potato derivatives . the method comprises finely slicing potatoes to form a potato slurry or mash ; decanting excess water from the potato slurry ; heating the potato slurry to a temperature no greater than about 190 degrees fahrenheit ; cooling the slurry to under 140 degrees fahrenheit ; and imparting a low amount of work input to a mixture of the slurry and other ingredients to form a shapeable dough .