Five varieties of potato with different quality were selected to mash and mixed with wheat flour and make steamed bread. The effect of the addition of potato on the quality of dough was investigated by sensory evaluation and instrument analysis. Results showed that the dough strength weaken by adding 30% mashed potato, and the processing performance descended slightly, while with good gas retention and production capacity and good fermentation performances. The effects of the varieties of potato on mixed dough rheological properties and the quality of steamed bread were gnificantly different, two varieties of potato, potato sample 1and potato sample 5, were considered to be suitable for make potato-mixed steamed bread.