
From 6 months · 6 sticks · 25 min
🔒 The step-by-step method lives in the app
Download nappi to follow this recipe step by step — with photos, per-ingredient prep notes, and Lumi to answer questions while you cook.
Potato is always cooked, never raw. Boil, steam, bake, or roast until very soft, then mash to a smooth purée or offer a finger-length soft-cooked wedge. A little breast milk, formula, or water loosens a stiff mash. Skip salt.
Smooth mash, or a soft finger-length wedge.
Cook potato until soft; raw or undercooked potato is hard. A very sticky, gluey mash can cling to the mouth, so loosen it or serve a fluffier texture. Keep pieces small and watch as your baby eats.
Sauté or steam until very soft. Slice caps and stems thinly so they collapse easily when gummed.
Thin slices the length of an adult finger, soft enough to squash between your fingers.
Rubbery and chewy. Cook until very soft and slice thinly or chop fine. Avoid whole caps.
Stir a small drizzle of olive oil into a smooth purée or soft mash to add calories and richness. Use it as a cooking fat for vegetables or grains, or fold a little into the finished food just before serving.
No cutting needed. Mix a small amount evenly through the food.
Cook oats with plenty of liquid into a smooth, thick oatmeal. Use breast milk, formula, or water, and thin it as needed so it's easy to swallow. Iron-fortified baby oat cereal works well here too.
Smooth, thick oatmeal you can spoon-feed.
Breaded sticks of mashed potato and browned mushrooms.

In the nappi app, Lumi joins you in the kitchen. Chat about any recipe: adapt it to what you have at home, swap an ingredient, or ask questions while you cook.
Chat with Lumi in the appGeneral informational content, not medical advice. Always consult your pediatrician about introducing new foods, especially if your baby has any medical conditions or family history of allergies.
Get prep for your baby's exact age, track what you've introduced, and plan the week. Free to try.