Potato becomes a mild, smooth mash when cooked until fully tender. Mash while warm and add a little liquid for a soft spoonable texture; vigorous blending can make potato gluey.
Wash, peel and cut the potato into small even cubes. Simmer or steam until the largest piece crushes completely with a fork; continue cooking beyond the estimate if still firm.
Drain, reserving a little safe unsalted cooking liquid. Mash thoroughly with a fork or press through a fine sieve for a smoother finish; do not overprocess with a high-speed blender.
Mix in warm safe water little by little until soft and spoonable. Check carefully for firm lumps and cool to a suitable temperature before serving.
Offer a moist smooth mash or, with emerging texture skills, an entirely soft thicker mash. Check for firm potato pieces. Plain potato is a starchy accompaniment, not a complete or iron-rich meal.
Soft smooth moist potato mash without firm lumps.
Thicker soft mash with all pieces fully tender.
Plain potato and water have no intentionally added common major allergens; check any milk, butter or broth added separately.
Cool untouched cooked mash promptly, refrigerate covered and use within 2 days. Reheat thoroughly, stir to remove hot spots and cool before offering; discard leftovers from baby's bowl.
Cool untouched cooked mash promptly, refrigerate covered and use within 2 days. Reheat thoroughly, stir to remove hot spots and cool before offering; discard leftovers from baby's bowl.
This guide is informed by current guidelines from leading health organizations:
