I have a healthy and unexpected twist on classic mashed potatoes. Lima beans often get a bad rap, but they have a smooth and buttery consistency that blends perfectly with potatoes. Plus, they add a nutritional boost to the meal. The leek gives an extra hint of flavor to this mild dish. Leek and lima bean whipped potatoes also make a great side dish for the rest of the family!
Suitable for babies 7-9 months and up. Always check to make sure the consistency and temperature of your baby’s food is one she can handle. Before combining foods, make sure your baby has tried each one individually first with no reaction to it.
Leek and Lima Whipped Potatoes
(makes about 12oz)
3 Yukon Gold Potatoes—washed, peeled and chopped
1 cup of Lima Beans—to save time, I recommend using frozen but avoid using canned
1 small leek (white part)—remove rough dark green part and discard, slice the white part lengthwise and then crosswise into chunks. Rinse thoroughly in a strainer.
Pour water into a large pot until it is about 2 inches deep and heat on high. Place the potatoes, leek and lima beans into the steamer basket and then place the basket into the pot. The water shouldn’t touch the bottom of the basket. Cover with a lid, and steam for 12-15 minutes until the potatoes are cooked through.
Place the potatoes, leek and lima into a food processor and blend until smooth. You can also blend in a large mixing bowl using an immersion blender. While blending, add a little breast milk, formula or low sodium veggie or chicken stock to achieve a creamier consistency.
Serve or store. Leek and lima whipped potatoes will stay fresh in an airtight container for up to three days on the fridge and up to three months in the freezer.