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.
