Abstract: Provided are processes for aseptically preparing fruits and vegetables, such as mashed potatoes wherein the process minimizes and/or eliminates free starch in the final product, thereby resulting in a product having a superior taste and/or texture. The process includes heating of the fruit or vegetable to a temperature sufficient to gelatinize starch in the fruit or vegetable. Moreover, the fruit or vegetable may then be cooled, such as to set the structure of the fruit's or vegetable's starch cells. The fruit or vegetable may be reduced in size, such as to about ¼ inch before mixing with further ingredients. The fruit or vegetable is then sterilized, which may include a 5 log kill step and result in halting the enzymatic reactions within the fruit or vegetable. After sterilization, the potatoes may then be cooled before being aseptically packaged and stored.