Crushed baby new potato, mint & broad bean puree

Take the classic summer picnic dish and make baby-friendly

Preparation: 15 minutes | Cooking: 20 minutes | Serves 4 | Suitable from 10 months | Not suitable for freezing

  • 10 Portions

  • 35 mins

    prep time
  • 10 mins

    Cook time
  • suitable for freezing


  • 200g new potatoes, halved
  • 100g frozen peas
  • 50g broad beans
  • 1 mint sprig
  • For the dressing:
  • 2 fresh mint leaves
  • teaspoon of fresh parsley, chopped
  • 1 small garlic clove, crushed
  • 60g full fat natural yogurt
  • 20g full fat cream cheese
  • squeeze of lemon juice


  • Put the potatoes in a large pan and cover with water. Add the mint sprig and bring to the boil.
  • Cook for 20-25 minutes until tender, adding the peas and broad beans for the last 8 minutes, then drain and refresh under cold running water until just warm.
  • Blend the dressing ingredients together and mix into the warm potatoes, peas and beans and crush with a fork for the desired texture.