The aim of this activity was to establish the essential quality characteristics of boiled potato through participatory processing demonstrations with processors at every step from raw material to final boiled product. The activity was conducted in Central (Rakai) and South Western Uganda (Kabale). Boiled potatoes were prepared similarly by boiling in both Kabale and Rakai. When processing, in both regions, ease of peeling (associated with ease of removing 'eyes'), firmness and tubers which were not watery (low water content) were preferred. Potatoes which were not good for processing were; difficult to peel (deep eyes), watery and soft. Average processing yield from peeling to boiled product for Kabale varieties was 79% while for Rakai it was 68%. In Kabale, the most preferred boiled potato characteristics were firmness, mealiness, good potato taste and smell whereas the least preferred were white colour, too soft, watery, not mealy, lacking good potato taste and smell. Processors in Rakai liked mealiness, firmness, softness and smoothness (in the mouth), good potato taste and smell. The poor characteristics were; not mealy, too soft, watery, hard, no potato taste and smell. Generally, in Kabale, the most preferred variety was Rwangume (NAROPOT 4, improved), followed by Kinigi (local), Kachpot 1 (improved) and Victoria (improved). In Rakai, varietal preference for boiled potato in descending order was; Kasumali (local), Deodeo (NAROPOT 4, improved), Kabale (local) and Victoria (improved).