Potassium rich potato purée mixes in wonderfully with a variety of vegetables. Due to its high amount of starchy carbohydrates, it's best to keep white potatoes out of your infant's meals until about 8 to 10 months of age.

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.

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 min). 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.

TIPS:
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:
Peas, broccoli, green beans, carrot, butternut squash, lamb, beef, chicken, pork.