This work investigated the effect of cooking (Boiling, Steaming) and drying methods (Oven, Solar, and FARD – Fan-assisted room drying) on the quality attributes of instant mashed potato flakes (IMPF). The random complete block design was used to analyze the effect of cooking and drying methods on proximate values, nutritional constituents, physical properties, and sensory values of potato flakes. Results suggest that proximate values were not significantly affected by the cooking and drying method and their interaction except for moisture content which was higher for FARD (8.79) and lower (7.65) for oven-dried samples. Vitamin C results showed steaming (4.44mg/100gm) retained higher vitamin C than boiling (3.78mg/100gm) and FARD samples (4.55mg/100gm) also retained higher vitamin C compared to solar (4.19 mg/100gm) and oven (3.59 mg/100gm), respectively. Lightness was affected by drying methods, oven-dried samples were least to retain L* however redness a* and yellowness b* were not significantly different with cooking and drying methods and with their interactions. A significant difference (p<0.05) in particle size was observed in the sample dried by oven compared to solar and FARD. Functional properties - water absorption and oil absorption capacity were affected (p<0.05) by only drying methods. The water absorption index was significantly higher for oven-dried samples and the oil absorption capacity was significantly higher for solar-dried samples. based on sensory analysis the cooking and drying type and their interaction were not significantly (p>0.05) different based on the overall acceptability properties of the sample. Further work concerning the variety of potatoes for the production of IMPF will be necessary. This study revealed that cooking and drying methods affected potato flake nutritional, physical, and functional parameters differently. Keywords: Boiling, Steaming; FARD; Solar; Oven; Instant mashed potato flakes (IMPF)