Liquified potato product and process

A liquid potato product comprises 5-80 wt.% potato, and exhibits two or more of the following rheological properties as measured at 12.5°C: (i) Y1-5 is at least 50% greater than Y5-10, Y10-15 and/or Y15-20, (ii) Y1-5 is greater than Y10-20, Y20-30 and/or Y30-40, and (iii) Y1-10 is at least 25% greater than Y10-20, Y20-30 and/or Y30-40, wherein in Yn the Y represents shear stress in dynes/cm2, and n represents shear rates or shear rate ranges in s-1 at which the shear stress is measured, and wherein the rheological properties are measured after storing the liquid potato product for 24, 48 and/or 72 hours at 6°C. Preferably the liquid potato product is formed by partially gelatinising 20 an initial potato feed 12 comprising a potato component, then shearing at least a portion of the gelatinised potato 24. Preferably the shearing is done in the presence of oil. Preferably the product exhibits all three rheological properties, preferably after storing the product for 72 hours at 6°C. The gelatinising step may comprise blanching by heating to cook the potato feed followed by contacting with an aqueous solution. A food product comprising the liquid potato product is also claimed.