Potato flakes (PF) and raw potato flour (RPF) are essential materials in potato staple food strategy. Although PF has many excellent properties, the high production cost of PF limits the exploitation of potato production. Thus, obtaining a substitute of PF is significant for potato staple food strategy. Freeze drying and hot air drying (60℃ with or without blanching) were used to dehydrate potato powder. The appearance, microstructure, functional and reconstitution properties of RPF were researched compared with PF. The results showed that the LAB values of freeze dried RPF and hot air dried RPF with blanching were close to those of PF. However, color of the hot air dried RPF without blanching turned brown seriously, whose whiteness was much lower than that of PF. In microstructure, there was a big difference between RPF and PF in cell adhesion and starch gelatinization degree. The cells of PF were arranged well without any adhesion and raw starch granule. In contrast, cell walls of RPF were adhered and raw starch granule was abounded in cell. 〖JP3〗The blue value of hot air dried RPF (309.90) was similar to that of PF (399.36). The water holding capacity (6.58g/g) and transparency (93.66%) of PF were significantly higher than those of RPF. Among the three kinds of RPF, hot air dried RPF with blanching was mostly similar to PF in values of functional properties. The water holding capacity, oil holding capacity and transparency of hot air dried RPF with blanching were 3.51g/g, 0.61g/g and 50.37%, respectively. Reconstitution properties of hot air dried PRF with blanching were similar to those of PF with reconstitution ratio of 9.68 and reconstitution stability of 95.51%. Therefore, the hot air dried RPF with blanching can be candidate PF substitutes in potato productions in the future. Further effort is needed to improve the uniformity and stability, and to solve the problem of dehydration and aging of the hot air dried RPF.