How to Serve: Potatoes

When can babies have potato?

Potatoes are a versatile food and a staple in many families. Learn how to serve potatoes to babies from age 6 months+

Potatoes must always be cooked until they are soft enough to easily squish between your fingers.

After cooking, add olive oil and natural seasonings. Remember that you should avoid salt for babies under the age of 1 year. If you’re cooking potatoes for your family, consider removing your baby’s portion before adding salt. 

Mashed potatoes are great for babies to practice spoon skills, as they easily stick to the spoon. For more recipe ideas, type “potato” in the search bar of the recipes section in our app.

How to serve potatoes to babies:

Peel the potato and cut lengthwise to about one index finger long and a finger and a half wide. Cook until the potato is soft enough to squish easily between your thumb and index finger.

6 – 8 months – Offering with a spoon:

If you choose not to start with finger foods, cook and mash the potato. Around 7-8 months, transition to offering potatoes in wedges or bite-size pieces.

9 months +

Once your baby has developed the pincer grasp, cut the cooked potato into smaller pieces or rounds.
Learn more in BLW Meals app

How to prepare potatoes for babies:

There are many ways to cook potatoes: boiled, steamed, microwaved, oven-baked, and even airfried for added flavor and texture. Cooking times vary depending on the type and size of the potato. To speed up cooking, cut into smaller pieces beforehand.

Boiling:

Scrub them clean, place in a large saucepan, add cold water to cover about 1 inch. Bring to a boil, then lower the heat and simmer until fork-tender, about 8 minutes.

Steaming:

Scrub them clean, place in a steamer basket with 1 inch of water, cover, and cook for about 30 minutes until fork-tender.

Microwaving:

Scrub them clean, puncture the skin a few times with a fork, wrap in a wet paper towel, and microwave for 3 minutes. If not fork-tender, cook for 1-minute increments until done.

Oven-baking:

Scrub them clean, puncture the skin with a fork, coat with olive oil, and place on a baking sheet lined with parchment paper. Bake at 400°F (200°C) for 45-55 minutes, until fork-tender.

Air-fryer:

Scrub and cut into wedges, coat with olive oil, and place in the airfryer basket without overcrowding. Cook at 350°F (175°C) for 8 minutes, then flip and cook for another 5-7 minutes until fork-tender.

Durability and Storage:

Store potatoes in a cool, dry place away from direct sunlight before cooking. Once cooked, keep in an airtight container in the refrigerator for up to 3 days. Potatoes may darken depending on the cooking method used.

Freezing cooked potatoes is not recommended unless they are in preparations like mashed potatoes. In that case, they can be kept in the freezer for up to 30 days.

Characteristics:

Nutritional Value:
Sweet potatoes are the most nutritious, packed with antioxidants, fiber, calcium, iron, phosphorus, potassium, and vitamins A, C, E, and B.

White potatoes are also very nutritious, containing more protein, vitamin C, and potassium than sweet potatoes, along with antioxidants, fiber, calcium, iron, phosphorus, and vitamins, albeit in slightly lower concentrations.

Did You Know?

Although sweet potatoes and white potatoes have nutritional differences, they can be used in similar preparations and recipes.

There are over 200 varieties of potatoes in the U.S., categorized into 7 types: russet, red, white, yellow, blue/purple, fingerling, and petite. Despite the color differences, all of these are considered “white” potatoes.

Potatoes are consumed worldwide and studies show they are more satiating than rice or pasta and are nutrient-rich.

To prevent potatoes from darkening due to exposure to oxygen, place them in water immediately after cutting or peeling, then drain before cooking.