Potato puree with cheese
Ingredients
1 potato peeled and diced
2 tablespoons of Babynat follow-on milk
2 tablespoon of grated cheese (gruyere, emmenthal...)
Preparation
Fill a saucepan with water, add the potato and Babynat follow-on milk, mix well.
Cover and cook on a gentle heat for about 20 minutes. Remove from heat and mix in the cheese.
Puree with a mixer and dilute with a bit of water if necessary.
Storage
24h in the refrigerator,
4 weeks in the freezer.
