1cup peeled and chopped white rose, russet or yukon gold potatoes
1/2cup chopped kale
2tablespoonswhole milk, you could also substitute the water remaining in the steamer pot
2tablespoonsgrated mild cheddar cheese
Instructions
Put potatoes in a steamer pot over boiling water and cook for 6 minutes.
Add the kale and continue cooking 4 minutes or until potatoes are fork tender.
In a food processor puree all the ingredients until smooth. You can add more water from the bottom of the steamer pot if necessary.
Cool and serve.
Note: I like to make this puree thinner then you might expect. After it cools and is refrigerated, it tends to firm up a bit. This way it won’t be too thick and difficult for baby to eat.