Potatoes become soft and easy to mash when steamed thoroughly. For an early whole-hand grasp, use thick finger-length wedges instead of small cubes; introduce smaller pieces when your baby can manage them.
Peel and wash the potato. Cut into thick wedges for an early whole-hand grasp or into manageable cubes for babies who can pick up smaller pieces.
Steam until the thickest piece crushes readily with a fork; times vary by the size and variety of potato.
Toss lightly with olive oil if desired, allow to cool and check the texture before serving.
Check that each piece crushes easily between your fingers. Serve soft wedges to babies learning to grasp, and smaller soft cubes when appropriate to their skills. Avoid firm undercooked centres and crispy surfaces.
Offer fully soft finger-length wedges for a whole-hand grasp.
Offer smaller soft cubes if baby can pick up and manage them.
Plain potato and olive oil contain no intentionally added major allergens. Check any extras or seasonings separately.
Cool cooked potato promptly and refrigerate covered. Reheat until steaming hot, then cool before offering. Discard pieces left on baby's plate.
Cool cooked potato promptly and refrigerate covered. Reheat until steaming hot, then cool before offering. Discard pieces left on baby's plate.
This guide is informed by current guidelines from leading health organizations:
