La harina de papa (Solanum tuberosum) se empleo como una alternativa de uso directo para el diseno de un alimento tipo pure, de amplio consumo en Colombia. Para ello se aplico una metodologia que permitio la obtencion de la harina y la caracterizacion microbiologica, sensorial y de estabilidad de la misma. La cinetica de secado demostro que el bajo contenido de humedad (10,09%) inhibe la actividad microbiana y favorece la estabilidad de las propiedades fisicoquimicas, funcionales y organolepticas, con un comportamiento pseudoplastico en la harina reconstituida. Al aplicar la prueba organoleptica con escala hedonica de cinco puntos, para los atributos de color, olor y sabor, se presento una mayor aceptacion por el manufacturado con una formulacion del 68% de harina (M1) con relacion a un pure de papa tradicional (casero) analogo (M2) empleado como patron. En conclusion, la harina de papa puede representar una alternativa en la elaboracion de nuevos productos alimenticios tipo pure, gracias a su alto valor nutricional y organoleptico. Palabras clave: Solanum tuberosum, harina, pure. Abstract Flour of potato (Solanum tuberosum) was used as an alternative of direct use for the design of a food type puree, widely consumed in Colombia. For this purpose, we applied a methodology that allowed obtaining the flour and its microbiological and sensory characterization, as well as its stability. The drying kinetics showed that the low moisture content (10,09%) inhibits microbial activity and contributes to stability of the physicochemical, functional and organoleptic properties, with pseudoplastic behavior in a reconstituted flour. In applying the organoleptic test with five-point hedonic scale for the attributes of color, smell and flavor, there was a greater acceptance by the manufactured with a formulation of 68% flour (M1) in relation to a traditional potato puree (homemade) analog (M2) used as standard. In conclusion, potato flour may be an alternative in the development of new type puree food products, thanks to its high nutritional and organoleptic value. Keywords: Solanum tuberosum, flour, puree.