An infant version of vichyssoise, this is for the nine-month-old — and older — baby with a discriminating palate. It can be served warm or at room temperature.

　　

Ingredients

Makes 1 1/2 cups

　　1 pound Yukon gold potatoes, peeled, washed, and quartered

　　2 leeks, trimmed, cleaned, and cut into 1-inch pieces

　　2 tablespoons unsalted butter

　　1/2 cup whole milk

　　

Step 1

1. In a large pot with water just to cover, boil the potatoes and leeks forabout 30 minutes, until the potatoes are tender and easily pierced with the tip of a knife. Drain, reserving the water, and remove the potatoes. Pass them through a ricer. Set aside.

　　

Step 2

2. Transfer the leeks to a food processor fitted with a steel blade and purée.

　　

Step 3

3. Melt the butter in a heavy saucepan over medium heat. Add the riced potatoes. Gradually stir in the milk, beating with a wooden spoon until creamy. Stir in the puréed leeks. Stir in some of the reserved potato water for a more liquid consistency.

　　

Step 4

4. Serve immediately. Freeze leftover purée that won't be eaten the next day.

　　Feeding BabyTen Speed Press