To simplify the production process, cooked mashed potato instead of water were used to make potato wheat noodles. Cooked mashed potato content with 81.11% moisture were added to 65 g to 85 g to 200 g of wheat flour. Influence of potato content on the quality of noodles was discussed. The results showed that with the increase of mashed potato content, the cooking yield and cooking loss of potato wheat noodles increased, L* value decreased, a* value and b* value increased, and color quality decreased. The fracture distance of potato wheat noodles increased first and then decreased, and the fracture strength, firmness and shear work all showed a decreasing trend.