The present invention relates to a potato derived flavour enhancing composition having a dry matter content of at least 3 wt. % and containing per kg of dry matter: &bull；150-900 g of proteinaceous matter； &bull；0-100 g of starch； &bull；0-5 mg of chlorogenic acid； &bull；0-30 mg of glycoalkaloid selected from &alpha；-solanine, &alpha；-chaconine and combinations thereof； wherein free amino acids represent at least 80 wt. % of the proteinaceous matter, said free amino acids comprising: &bull；a first group of free amino acids selected from asparagine (Asn), aspartate (Asp), glutamate (Glu), glutamine (Gln), pyroglutamate (pGlu) and combinations thereof, said first group of free amino acids representing 45-95 wt. % of the free amino acids； &bull；a second group of free amino acids selected from glycine (Gly), leucine (Leu), lysine (Lys), serine (Ser), isoleucine (Ile) and combinations thereof, said second group of free amino acids representing 1-20 wt. % of the free amino acids； &bull；at least 3.5 wt. % Glu； wherein the first group of free amino acids and the second group of free amino acids are present in a weight ratio of at least 4:1. The flavour enhancing composition according to the present invention is obtained by removing most of the starch and protein naturally present in potato, by additionally removing the bulk of glycoalkaloids (&alpha；-solanine, &alpha；-chaconine) that are endogenous to potato, and by retaining flavour enhancing components, including glutamate.
