Purple Potato Pureé
Makes 1 cup
1 cup potatoes (I didn't peel it)
1 1/2 cup water
Breast milk, formula, or cooking water
1/4 tsp garlic powder (optional)
In a saucepan, bring the water to a boil. Add the potatoes and cook 5-10 minutes or until the potato is easily forked. Drain potatoes (reserve 1/2 cup of cooking water if you are going to use water to thin out the purée), place in food processor, and purée. Add fluid until potatoes reach the best consistency for eating.
Storage: Good for 3 days in the fridge in an airtight container or up to 3 months in the freezer.
Note: I used about 3 oz of breast milk to get the potatoes to a smooth consistency.
The players.
The pureé.
The baby.
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