Potassium-filled potato puree makes a wonderful mix-in with a variety of vegetables. Follow our easy step-by-step instructions to learn how to make potato puree.

By Heather Morgan Shott
Updated March 23, 2020
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Illustration by Francesca Spatola; Getty Images (1)

You love potatoes (mashed, fried, baked—you name it). Chances are that your little one will adore the potassium-filled vegetables too! Check out this recipe for baby-friendly potato puree.

Step 1: Select & Buy Potatoes

Look for potatoes that are firm and free of cracks, blemishes, or soft spots. Avoid potatoes that have begun to sprout as it means they're old. One medium potato yields about five ounces of puree.

Step 2: Wash and Prep the Potato

Rinse the potato in cold water. Scrub the skin with a small vegetable brush to remove dirt. Rinse again, then peel with a veggie peeler. Dice into small chunks.

Step 3: Cook the Potato

Bring water to a boil in a medium saucepan. Reduce heat (until bubbles are soft) and cook potato chunks until tender (about 15 minutes). Drain potatoes and rinse with cold water for three minutes to stop the cooking process.

Step 4: Puree the Potato

Puree cooked potato in a food processor or blender until smooth. Add water—or breastmilk or formula for extra creaminess— as needed to reach desired consistency.

Step 5: Serve Potato Puree

Potatoes can help balance the herbal, grassy flavor of green veggies (like peas and green beans), as well as the sweetness of yellow veggies (like carrots and butternut squash). Try mixing potato puree with:

  • Peas
  • Green Beans
  • Broccoli
  • Carrot
  • Butternut Squash
  • Beef
  • Chicken
  • Pork
  • Lamb

Step 6: Refrigerate or Freeze Leftover Potato Puree

Cool potato puree and refrigerate leftovers in BPA-free containers for up to 3 days. Freeze leftovers for up to 3 months. Thaw overnight in your refrigerator.

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