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.
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.
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.
Puree cooked potato in a food processor or blender until smooth. Add water, or, for extra creaminess, breastmilk or formula, as needed to reach desired consistency.
Potato puree is an easy way to balance the herbal or grassy flavors of green veggies, such as peas and green beans, as well as the sweetness of yellow veggies such as carrots and butternut squash. Try mixing potato puree with:
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.
Note: Always check with your pediatrician before introducing your baby to a new food, particularly if your baby has food allergies. Additionally, some pediatricians do not recommend making your own carrot, beet, or spinach puree because these fresh veggies can be higher in nitrates.
Copyright © 2012 Meredith Corporation.