Wednesday, October 6, 2010

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The Color of Purple

I wanted to try to expand Cati's potato horizons by giving her purple potatoes. The truth is, I had visions of making her potato soup using a medley of different potatoes and these little potatoes looked too good to pass up at the supermarket. Her reaction to the potatoes wasn't what I expected. She was just OK with them but definitely not crazy about them. In fact, she wanted less and less to do with them in the days that followed.

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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