The potato

So vegetable or starch? The potato is a tuber, which makes it a starch, just like pasta, rice and... corn! Arrived in France in the 18th century, the potato is appreciated by all French people with an average consumption of 30kg per year, (to which we must add 25kg in the form of processed products!) What are the nutritional characteristics of the potato? From what age can we give them to our babies? What is the recommended amount of starchy foods in your child's meals? What are the recipes and varieties to offer baby?

Nutritional value of potatoes

Potatoes are primarily interesting for their energy content thanks to their starch content, i.e. their carbohydrate content (on average 17g per 100g). It is also a source of fibre (about 2g per 100g). As a reminder, fibre helps to prevent constipation and regulate satiety.

Potatoes are also a source of vitamins B6 and B9, which are necessary for the normal functioning of the immune system and for reducing fatigue. This tuber is also a source of potassium (on average 400mg per 100g). This mineral contributes to the normal functioning of the nervous system, muscular functions and the maintenance of a good blood pressure.

Introduction of the potato

At the very beginning of diversification, only vegetables are sufficient as long as the amount of infant milk remains unchanged, this is the discovery of the taste of vegetables. When baby naturally increases the amount of pureed food, it is necessary to introduce a little starch, fat and then protein to compensate for all the nutrients in the milk (maternal or infant). This is when the potato is often introduced, at around 5-6 months. You can follow an easy-to-remember principle: 2/3 vegetables and 1/3 starchy foods! The potato will then serve as a binding agent in your preparations, making them more tasty and delicious.

Valuable preparation guidelines...

• On average, a potato weighs between 80 and 320g!
• And to help you in the kitchen, if it is the size of an egg, it will be 50-60g.
• There are 150 varieties of potatoes :
  • For purees: bintje, monalisa, marabel...
  • For gratins: charlotte, ratte, amandine...
• As you know, potatoes are only eaten cooked. They can be steamed, boiled or baked. For younger children, it is important to limit cooking with fatty substances such as frying and deep-frying.
• To store potatoes, keep them in a dry, dark place and avoid direct contact with so-called climacteric fruits and vegetables such as bananas, apples or pears.

Potato recipe ideas

During the diversification of food, basic but so good recipes can be given to baby: it is the case of the purée of carrot, squash, fennel, green beans or white of leek with potato, quite simply!

Here are some other recipe ideas:

• Watercress and goat's cheese soup with potato
• Mashed potatoes with nutmeg or gratin dauphinois
• Hachis parmentier, oven-roasted potatoes with Provence herbs
• For older children, you can offer :
  • Potatocakes
  • Spinach, potato and mozzarellasticks
  • Potato and hamomelettes
• And with the festive season approaching, here's a gourmet recipe: monkfish cheek with mashed potato and celery!

As you can see, potatoes can be prepared in all shapes and sizes and can be offered at any age. All you have to do is get started and treat your baby! Don't hesitate to show us your preparations and share your recipes on social networks.

Tiffany DEROYER

Dietician - Nutritionist specialising in paediatrics

Source:

• CIQUAL. https://ciqual.anses.fr/ (November 2020)
• INTERFEL. https://www.lesfruitsetlegumesfrais.com/fruits-legumes/pommes-de-terre/pomme-de-terre/carte-identite (November 2020)
• APRIFEL. https://www.aprifel.com/fr/fiche-nutritionnelle/pomme-de-terre/ (November 2020)