Abstract: Using potato puree, tea water, skim milk powder, white sugar and citric acid as the main raw materials, the best potato puree was selected from 7 potato varieties. The influence of tea-water ratio on sensory evaluation of tea soup was studied by single factor test. The results showed that the potato variety with the best taste of mashed potato was Maiken No. 1. The optimal tea-water ratio for preparing tea soup was 4∶150. The best formula of potato milk tea is 20 g buttermilk powder, 7 g white sugar, 0.06 g citric acid and 35 g mashed potato. The potato milk tea made by this formula has the characteristics of proper consistency, uniform texture,moderate sweetness, delicate and smooth taste, and has certain market value.