The morphological, thermal, and rheological properties of potato starch from three cultivars in the State of Sonora, Mexico, are evaluated. Content of starch, moisture, purity, and amylose vary from 11.8% to 14%, 9.2% to 11.2%, 78.2% to 83.0%, and 20.0% to 29.9%, respectively. The size and shape of the starch granules are similar among the cultivars. The granules show birefringence, which indicates the presence of a structural arrangement of their components (amylose and amylopectin). The highest peak temperature is observed in “Fiana” starch (67.0 ± 0.3 °C), even though gelatinization enthalpy is similar for the three starch sources (9.1 to 10.1 J g−1), indicating a similar arrangement of the double helixes of the amylopectin. The percentage of retrogradation is highest in “Vivaldi” starch (38.2%), which is similar to “Atlantic” (32.1%). Regarding the pasta profiles, the highest viscosity is as found in “Vivaldi” starch (95.1 mPa s−1). Due to its physicochemical properties, isolated starches produced from potatoes grown in Mexico have the potential to be used in industrial applications.