Creamy Potato and Cheese Puree
Easy Potato Cheese Puree Recipe for Baby-Led Weaning: A Deliciously Simple Guide
I’ve affectionately nicknamed this ‘GamChiPyo’ (Potato Cheese Puree) for convenience! Following our previous sweet potato cheese puree recipe, today I’m sharing a recipe for a potato cheese puree that’s as deliciously creamy as potato soup but incredibly simple to make. 🙂 It’s perfect as a meal or a snack! It’s suitable from the early stages of baby-led weaning. [Baby-Led Weaning Meal Ideas to Pair]: Tofu, Banana, Shine Muscat Grapes, Potato Cheese Puree.
Ingredients- 100g Potato
- 100g Milk
- 1 slice Baby Cheese
Cooking Instructions
Step 1
Prepare your potato, milk, and baby cheese for the puree. While the recipe uses grams for convenience, you can simply match the amount of milk and baby cheese to the weight of the potato you’re using. For instance, 100g of potato with 100g of milk will yield about 200g of puree, which is a good portion for two snacks or one meal for your baby!
Step 2
Now, it’s time to cook the potato until it’s tender. You can steam, boil, or bake the potato – any method works perfectly! I chose to steam mine in a baby food steamer (Baby Moov steamer) for a full 30 minutes until it was very soft.
Step 3
After cooking, I weighed the tender potato, and it came out to about 220g. The key to a great puree is the right ratio, and we’ll aim for a 1:1 ratio of potato to milk here.
Step 4
Since the cooked potato weighs around 220g, I’ll measure out approximately 220g of milk to match.
Step 5
Combine the cooked potato and milk, and blend until smooth! For babies starting on early purees, aim for a very fine consistency. For older babies (mid-stage onwards), it doesn’t need to be perfectly smooth. I used the Baby Moov’s 1st setting (the gentlest blending option) to achieve a lovely smooth texture.
Step 6
Place a frying pan or a small pot over low heat. Be careful not to use high heat, as it could burn the ingredients.
Step 7
Pour the blended potato and milk mixture into the pan and add one slice of baby cheese (approximately per 200g of the mixture). Gently stir over low heat until the baby cheese melts completely and is well incorporated. You’ll see it smoothly blending in. The goal here is just to combine everything well, so no prolonged cooking is needed. While we used only one slice of baby cheese for a larger batch in the sweet potato puree recipe, potatoes have a milder flavor than sweet potatoes. Therefore, using about one slice of baby cheese per 200g of the potato mixture makes this potato cheese puree even more delicious! Of course, you can adjust the amount of baby cheese based on your baby’s preference. 🙂
Step 8
I finished by adding a fresh basil leaf from my garden as a garnish. 🌿 The soft, nutty flavor from the potato and milk is beautifully complemented by the richness of the baby cheese. You might notice that the potato cheese puree is slightly thinner when first made compared to the sweet potato version. However, it will naturally thicken a bit as it sits. If you refrigerate it and it becomes a little firm, simply warm it gently, and it will return to its smooth texture. Imagine your baby enjoying this delicious, homemade puree, made with love! 😊
