SUMMARY: We have studied mixing, rheology and stability of potato-cereal flour doughs. These were prepared using samples of two varieties of cooked and cold-stored potatoes. Dependent on variety a minimum duration of 24–48 h cold-storage was required. Dough mixing torque plateau was inversely related to potato water content. This should be <79 g/100 g. It was also necessary to have a stable dough mixing torque plateau of >2 Nm at a specific total mechanical energy input of 18–22 kJ kg. The resting temperature of the dough was also inversely related to its strength (plateau elastic modulus at time zero). Target dough strength should be about 25 kPa in a bob-cup. Above 15 °C it decreased as a function of time and within 1 h it became too sticky for commercial processing. At 4 °C the dough remained stable. Sufficient potato starch retrogradation is a pre-requisite to make optimal potato-cereal flour dough for commercial processing. : Lompe is a traditional Norwegian soft wrap made from potato and cereal flour. Optimal dough mixing conditions are described for commercial production.(Figure is included in full-text article.)