Begin by peeling and dicing the potato into small cubes to ensure even cooking. If using frozen peas, there’s no need to thaw them beforehand.
In a medium pot, add the diced potato and cover with water or vegetable stock. Bring to a boil over medium heat, then reduce to a simmer. Cook for about 10 minutes or until the potatoes are fork-tender.
Add the peas to the pot and continue to cook for an additional 5–7 minutes until the peas are tender and have brightened in color.
Once cooked, turn off the heat and let the mixture sit for a minute. Transfer the contents to a blender or food processor and puree until the desired consistency is reached. If you prefer a chunkier texture, blend partially to leave some small lumps.
If desired, stir in the unsalted butter and a pinch of ground black pepper for added flavor before serving. Allow to cool down to a safe temperature for your baby.
Portion into small bowls and serve warm. This meal can be refrigerated in an airtight container for up to 3 days.
