Butternut and Carrot Mashed Potatoes
Easy up cycled mashed potatoes with steamed broccoli dippers.
Makes 4 portions
1 x 100 ml Squish Butternut and Carrot 100% Fruit + Vegetable Puree
To serve: steamed tenderstem Broccoli
Peel the potatoes and chop into quarters.
Place the potatoes in a small saucepan of salty water and bring to the boil.
Cook over medium heat until the potatoes are soft and can be poked through with a knife without resistance.
In the same saucepan, place Squish Butternut and Carrot and bring gently to the heat.
Return the drained potatoes to the saucepan, and over a low heat, mash with a potato masher, until the mash is smooth and creamy.
Add a little milk to soften the mash if required.
Remove the potato mash from the heat.
Serve with the steamed broccoli
As your baby gets older, mash the potatoes a little coarser to introduce new textures.
For younger babies finely chop the broccoli and add to the mash, older babies can use the tender stem broccoli as dippers for the mash.