1. Texture: In the traditional desktop potato production, the potato has a large volume and a Q-elastic taste, and its flour (or starch) and water ratio are relatively high; However, Korean yam is relatively small in size, slightly hard in taste, and the ratio of flour (or starch) to water is low. Therefore, in the pre-mixed flour, the type and content ratio of flour they use will be different, which will affect the taste and texture of potato.

2. Flavor: Table-top yams are usually served with sesame stuffing or sesame powder, mung bean paste stuffing, etc., with sugar water or ice cubes; However, Korean taro tends to use glutinous rice flour and sweet potato flour, showing different tastes and flavors.

Generally speaking, the table-top and Korean-style mashed potatoes are different in formula and materials, so the processed mashed potatoes are also different in taste, texture and flavor. Different ready-mixed powders generally need different recipes or cooking methods to get the best results.