6–8 months
Spinach and potato mash
Main mealPrep 8 minCook 18 minPortions: 2
Ingredients
- A handful of fresh spinach leaves
- 1 medium potato
- Cooking water
Method
- Wash the spinach thoroughly and remove the thick stalks.
- Peel and cube the potato and boil in unsalted water until soft.
- Add the spinach for the last few minutes and cook until wilted.
- Drain, mash together, loosen with cooking water if needed, and cool.
Texture
Softly mashed, with small soft lumps.
Serving
Serve warm. Mash a little more if leaf pieces are still visible.
Preparing for choking safety
No whole or long strands of spinach leaf should remain — chop short and mash in.
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. 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.