9–11 months
Lumpy spinach and potato mash
Main mealPrep 10 minCook 22 minPortions: 3
Ingredients
- 2 handfuls of fresh spinach leaves
- 2 medium potatoes
- Cooking water
Method
- Wash the spinach thoroughly so no grit is left and pull off the coarse stems.
- Chop the leaves finely.
- Peel and chop the potatoes and boil them in unsalted water until a fork goes in easily.
- Add the spinach for the last 6 minutes and cook until the leaves are fully wilted and soft.
- Mash with a fork, leaving small soft lumps and no leafy strands.
Texture
A lumpy mash of finely chopped soft spinach and potato lumps, with no leafy strands left.
Serving
Serve warm. If it is stiff, loosen it with a little of the cooking water.
Preparing for choking safety
Spinach is never given raw; the leaves are chopped fine and fully cooked, or strands gather in the mouth.
Key nutrients
FolateIronVitamin AVitamin C
Storage
Cool within 1 to 2 hours of cooking, then refrigerate or freeze in small portions. Use a refrigerated portion within 2 days. Eat a defrosted portion within 24 hours. When reheating, heat until steaming hot all the way through, then let it cool before serving, and reheat any portion only once. Throw away a half-eaten portion rather than storing or reheating it.
Safety
Your baby should be sitting upright and someone should stay with them while they eat. Add no salt, sugar or honey; honey is not given before one year. Your baby may not have teeth yet, so every piece must be soft enough to squash with gums. Babies do not all manage the same texture at the same age — follow your baby's pace rather than pushing. If your baby has an allergy, eczema, or a family history of allergy, talk to your GP or health visitor before introducing new foods.
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Recipes are a suggestion; they do not replace breast milk, formula, or your child's own feeding plan. If there is an allergy or a specific dietary situation, speak with a health professional.