These potato baby food recipes and ideas will help you transform the humble white potato into delicious dishes your baby will love!
NOTE: Please consult your doctor before you introduce these potato baby food recipes, or any new foods, to your baby. The information given here is for guidance only and does not replace professional medical advice.
Everyone knows that sweet potatoes are one of the healthiest veggies around, meaning that they are often used in recipes in place of white potatoes.
But – whilst white potatoes do not match up to sweet potatoes in terms of nutritional value – they do still provide some important dietary elements.
Potatoes are a good source of vitamin C, vitamin B6 (which supports the formation of almost all the new cells in your baby’s body) and potassium.
They also contain fibre, iron, folates, riboflavin, thiamin, niacin, zinc and magnesium!
As with many other veggies and fruits, the nutritional value of potato is maximized by leaving the skin on.
When peeling potatoes for your baby food recipes, remove the thinnest layer of skin possible.
Of course, potato skin may be difficult for younger babies to chew or gum (although the tender skins of new potatoes will sometimes mash up quite well!).
Plus, the large amount of fibre that potato skins provide may be a little too much for the digestive systems of younger babies to handle.
But – once your baby is coping well with a variety of foods – you may like to leave the skin on in some of your homemade potato baby food recipes (see the recipe for homemade potato fries below).
Learn more about the pros and cons of peeling fruits and vegetables for your baby
Although the skin is a good source of nutrients, a great many of them reside just under the skin, too!
Potatoes are packed with carbohydrates.
Carbs tend to get a bad rap – but the carbohydrates in potatoes are complex carbs – the ‘goodies’ of the carbohydrate world!
They are the primary source of fuel, helping to feed the brain and providing power to those little muscles!
The carbohydrates in potatoes contain something called ‘resistant starch’ – so named because it resists being digested on its way to the large intestine! Once there, it acts like fibre, in that it lowers cholesterol and helps guard against colon cancer.
It also gives a satisfying feeling of fullness, which is probably why potatoes are a popular comfort food!
Unfortunately, the health benefits of potatoes tend to be negated by the unhealthy methods used to cook them (think deep frying!) or the toppings that are added to them (think tons of melted cheese, sour cream and bacon!).
And this is a shame, because potato cooked healthily can STILL be delicious, as your little one is about to discover!
Potatoes are rarely responsible for allergic reactions and this – along with their relatively neutral flavour – makes them suitable as a first food.
Remember that the American Academy of Pediatrics, World Health Organization and other medical authorities do not recommend introducing solid foods until your baby is AT LEAST 6 months of age (you can read more about introducing solids here).
Choose firm potatoes to use in your potato baby food recipes, with nice smooth skins and no cracks or wrinkles.
We recommend avoiding potatoes that are sprouting.
Some sources say they are safe to eat if you cut out the sprouts, although others suggest they may be harmful.
For potatoes destined to become baby food, we’d rather not take the risk and give sprouting potatoes a miss.
Potatoes that are green, however, seem to have greater potential for harm.
The green colour develops when the potatoes are exposed to light and is caused by higher chlorophyll levels.
But it could also be an indication that the potato is high in chaconine and solanine. These are alkaloids which, when consumed, may lead to diarrhea, nausea and vomiting.
It’s possible that these alkaloids may also be present in sprouted potatoes.
Do remember that – even though these substances may not affect the adults in the family – they may have a greater effect on your baby.
Try choosing muddy potatoes from the store rather than ones that look as if they’ve been washed. We notice that they keep for longer, possibly because the earth is protecting the skins from the light.
Potatoes start turning brown once they’re cut. To avoid this, cut them just before use OR place your cut potatoes in a bowl of cold water.
Unless you buy them loose (recommended), potatoes tend to come in plastic bags.
Keeping your potatoes in plastic bags is one of the quickest ways to encourage them to rot – so empty them out as soon as you get home and transfer them to a cloth bag, preferably made from natural fibres.
Keep the bag in a cool, dark, well-ventilated place… but not the fridge!
Because the starch in the potatoes will turn to sugar, adversely affecting the flavour.
Stored properly, mature potatoes can last for up to 2 months.
There are many varieties of potato worldwide, with brown, yellow – or even purple – skin! (We actually posted about the purple variety here on our blog).
Potatoes are fairly interchangeable in recipes. For the most part, you can use any type of potato in any dish – but there are definitely certain types of potato that lend themselves better to some recipes than others.
That’s because different varieties of potatoes tend to vary from a ‘waxy’ texture to a ‘floury’ one.
Waxy potatoes are somewhat moist and translucent in appearance and hold their shape during cooking. Examples of waxy potatoes include Charlotte and Maris Peer.
Floury potatoes contain more starch than waxy ones and this gives them their drier, more granular texture. They don’t keep their shape well during cooking, making them ideal for fluffy mashed potato! Examples of floury potatoes include Russets, King Edwards, Maris Piper and Desiree.
New potatoes are simply regular potatoes harvested earlier than the rest of the crop!
Yukon Gold, Estima, Round White, Osprey, Charlotte, Viking
King Edward, Maris Piper, Desiree
Russet, Estima, King Edward
Russet, Yukon Gold, Caribe, Saxon
Charlotte, Round White, red skinned, Maris Peer
We don’t actually recommend pureeing potatoes (with the exception of the delicate Fingerling potatoes, which are actually quite good pureed!).
The reason for this is that pureed potato tends to have the consistency of glue – unappetizing, to say the least. Mashing is a far better method of preparation and gives a texture that most babies can cope with very well.
However, the relative blandness of potato means it’s not always ideal served alone – in fact, our little ones have always gagged on plain potato! It’s best when paired up with another pureed or mashed vegetable.
1 medium potato, peeled and cubed
1 medium carrot, peeled and sliced
1 medium parsnip, peeled and sliced
low sodium or homemade chicken or vegetable stock
1 medium potato (Russets or King Edwards are best)
1 clove garlic
3 spring onions (scallions or green onions), chopped
2 tsp olive oil
2 tsp unsalted butter
You can also add cooked meat – or anything else your baby loves – to the ‘stuffing’ before baking.
More potato baby food recipes from our blog…
Gourmet mashed potato for baby
1 lb potatoes (Russets are ideal), peeled and cubed
2 oz (1/4 cup) sweet potato, peeled and cubed
1 tbsp butter
2 spring onions (scallions or green onions), sliced
1 clove garlic, chopped
1 tbsp flour
4 fl oz (1/2 cup) milk
2 oz (1/2 cup) grated cheese
You can experiment with the quantities used to create a thick or thin texture to suit your baby’s preferences.
2 medium potatoes (preferably Charlotte, Maris Peer or Nicola), peeled and diced
1 Hass avocado, skin and pit removed
1 tbsp natural yogurt
Our little ones love this mixed with a little canned tuna!
Baby’s Creamy Potato Salad
My little one cried and created a mess at first as usual when he saw the spoon to feed him in my hand. Once he tasted a spoon of this tasty potato recipe,he was happy… no shouting, no mess… nothing!
Thank you for the wonderful, nutritious and easy recipe..
Jayashree – Mumbai, India
3 medium potatoes, peeled
4 fl oz (1/2 cup) milk
4 fl oz (1/2 cup) half and half (thin cream)
1 garlic clove, crushed
1 sprig thyme
2 tbsp Parmesan, grated
2 oz (1/4 cup) Swiss cheese
1 medium potato
olive oil spray
Have you ever accidentally added too much salt to a soup, stew or casserole for the grown ups?
Just toss in a peeled potato and cook the dish for another 30 minutes. Remove the potato and throw it away – it will have absorbed a lot of the salt and your dish should be palatable again!
These are ideal for self-feeders who are chewing well.
12 oz (1 1/2 cups) potato, peeled
2 tbsp finely chopped onion
pinch freshly ground black pepper
1 tbsp butter
You can add fresh, chopped herbs to this recipe if your baby enjoys them!
This is a traditional British recipe, designed to use up the veggie leftovers from ‘Sunday Roast’!
leftover roast potatoes
leftover veggies (cabbage, carrots, broccoli – anything will do!)
Little round ‘patties’ or 1 inch fingers are ideal!
To cook the Bubble and Squeak…
Cool to a safe serving temperature and give to your baby to feed himself.
Not only is this a great way to use up your leftovers, it’s also a great way to sneak some extra veggies into your baby’s dinner (we have more tips for encouraging your baby to eat veggies here!).
12 oz (1 1/2 cups) potato, peeled and sliced
1 oz (1/4 cup) flour
These are a super finger food, served with pureed veggies as a dip or sauce.
8 oz (1 cup) cooked mashed potato
2 tsp butter
approx 2 oz (1/2 cup) flour
3 tbsp olive oil
A traditional Irish recipe with a healthy twist!
Save time in the kitchen…
You can save loads of time by cooking a lot of jacket potatoes all in one go (and to speed up THEIR cooking time, push a metal skewer through them – they’ll cook up to 25% faster).
The day you cook them, serve jacket potatoes for dinner (‘flesh’ only for younger babies).
The next day, slice up one of the cooked potatoes and saute the slices in a little olive oil until golden for a tasty finger food.
On the third day, mash the potato flesh with a little unsalted butter and natural yogurt!
And don’t forget the skins…
Sprinkle with Parmesan cheese, place under the grill/broiler until the cheese has melted and serve with a natural yogurt dip to older family members.
We hope your baby enjoys these yummy potato baby food recipes containing the humble spud!
www.netdoctor.co.uk – Carbohydrates
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