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Potato, Kale and Cheese Puree

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Author: Catherine McCord
Prep Time 2 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients  

  • 1 cup peeled and chopped white rose, russet or yukon gold potatoes
  • 1/2 cup chopped kale
  • 2 tablespoons whole milk, you could also substitute the water remaining in the steamer pot
  • 2 tablespoons grated 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.
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