Recipes to Make Your Baby a Foodie: chicken/potato mash

A DIY baby food recipe so easy, it’s criminal.

This recipe is so easy, it’s criminal to claim it. So I won’t. I just make it.

Poaching chicken shouldn’t intimidate anyone. Neither should roasting potatoes.

Super easy, tasty, freezable and adaptable. What more is there to love?

Furthermore, you might adapt this however you’d like - with spice or without. My philosophy is to add plenty of spices like rosemary, oregano, maybe even some Worcester Sauce for more flavor. Kids should be exposed to complex flavors. So in the below recipe, feel free to experiment so the chicken and potatoes taste good to YOU - whether pre-blend or post-blend.


All ya gotta do is poach chicken (see below) and roast potatoes (if you want to be fancy, use this recipe, but if not, follow below. You can make it as plain or fancy as you wanna.)

Chicken/Potato Mash Ingredients

1 lb of chicken - be it, a few breasts, or some tenders. Just make it like 2 adult portions

1 lb of diced potatoes (about 1/2 cubes)

1 Cup of water or stock

Big glug of olive oil

Option: water and whatever spices you’d like to add - rosemary, oregano, pepper, etc.

Chicken/Potato Mash Directions

Pre-heat oven to 450. Dice potatoes and toss with olive oil and whatever spices you’d like. Roast for 20-25 minutes…so the potatoes are easily pierced with a fork.

Boil water or stock in large sauce pot or sauce pan. Place chicken in boiling liquid (don’t bother rinsing it - that’s an artifact of your grandmother’s cooking). See that the liquid JUST covers the chicken. Lower heat to low boil (perhaps medium high heat) and boil the chicken (this is the poaching process) for 5-7 minutes. (You can check the chicken by slicing into it and make sure it’s no longer pink.)

Place chicken, potatoes and olive oil in food processor (or bowl with which you can mash with a hand mixer). Mash it up to your desired texture. (As always: don’t fear texture - it is critical in your kid’s journey to foodie-ism.)

Serve a portion or two fresh for a couple of days’ portions. Freeze the rest in ice cube trays. Bon appétit.

Gavin Lodge