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Potato
Appears in
Published 1998
Mashed potato is a good way to fill up a child. The easiest way to do this is the extravagant one. In other words, don’t peel, cook, then mash the potatoes, but use baking potatoes instead. Bake them (½–1 per child, about 90 minutes or more in a hottish oven), eat the skin yourself (young children don’t seem to cope with this) sprinkled with a good pelt of coarse salt, crunch on crunch, as you fork some butter through the fluffy-cooked flesh in a bowl for your child.
As children get older they seem to prefer the potato kept separate from other things on the plate. But up to the age of two they accept various things to make the mashed, baked potato pulp into entire, distinct meals. Add more or less milk, depending on age. Obviously, the nubblier purées are not suitable for gummy-mouthed babies. Some of the ingredients I used may sound unappealing, but they didn’t appear so to my children, so may not to yours. You can add chopped ham, minced meat, strips of chicken or crunchy vegetables to the side.
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