Pumpkin and potato mash

Pumpkin and potato mash



  • 1 small buttnernut pumpkin
  • 1 large potato


Peel and chop the vegetables and add to boiling water.

Cook until soft, around 10 minutes.

Strain, reserving a little of the water.

Mash finely with a little of the water until smooth.

Peel and chop the vegetables and place in a microwave-safe container. Cover with cling wrap, leaving one corner uncovered to allow steam to escape.

Cook on HIGH for 5 minutes and check to see if veggies are soft.

Once soft, mash finely with a little water until smooth.

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Serving Suggestions


  • For a finer mash, puree in a blender or food processor.
  • This puree can be frozen for up to six weeks.
  • This recipe was created by Belinda Graham for Kidspot.

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