Method for preparing edible potato powder

The invention discloses a method for preparing edible potato powder. The method comprises the following steps of: soaking potato residue in water for 20 to 60 minutes in a ratio of the weight of the potato residue to the volume of water of 1:(5-10), and taking the potato residue out; putting the potato residue into water in the same ratio of the potato residue to the water, adding a color fixative which is 0.02 to 0.03 percent of the total weight, and stirring at the temperature of between 20 and 40DEG C for 10 minutes, wherein the color fixative comprises the following components: ascorbic acid, citric acid and sodium sulfite in a ratio of 1:(30-40):1; filtering off the potato residue, and crushing at low temperature lower than 15DEG C and higher than 0DEG C to obtain fine potato powder; putting the potato powder into water, washing to remove soluble matters, and performing dehydration treatment to make the moisture in the potato powder reduced to 70-78 percent; drying the potato powder to make the moisture