Technical Abstract: Relationship between structural, cooking, and texture properties of potatoes; and thermal, pasting, and textural properties of potato meal was studied for six indian potato cultivars. Particular consideration was given to the association between mealiness of cooked potatoes and functional properties of potato meal. Potato cooking and sensory properties were associated with potato microstructure, as determined by SEM. Potatoes with the highest sensory score for mealiness produced meals characterized by higher values for amylose content, setback, peak viscosity, and final viscosity and lower values for transition and pasting temperature. Texture profile analysis of potato meal gels showed that samples obtained from mealier potatoes had higher values for texture characteristics (springiness, hardness, cohesiveness, and chewiness). Potato cv. Kufri Ashoka and Kufri Kanchan had relatively low values for these texture characteristics for both raw and cooked samples; and were characterized by lower mealiness scores, low amylose contents, and a loosely packed cell organization with relatively large cells and thin cell walls.