4-cup (1 L) casserole, greased
3 large potatoes, peeled and cubed
1/4 cup (50 mL) 2% milk (see Tip*)
1/4 tsp (1 mL) ground nutmeg
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) freshly ground black pepper
2 tbsp (25 mL) butter or margarine
1/2 small onion, finely chopped
1/4 cup (50 mL) dry bread crumbs
1 tbsp (15 mL) melted butter or margarine
1. In a large saucepan, cook potatoes in boiling water for 20 minutes or until tender. Drain well; dry potatoes over low heat. Mash potatoes. Stir in milk, nutmeg, salt and pepper.
2. In a small skillet, melt butter. Add onion and sauté for 5 minutes or until softened. Stir into potatoes.
3. Spoon potatoes into prepared casserole. Combine bread crumbs with 1 tbsp (15 mL) of the melted butter. Sprinkle over potatoes. Bake in a preheated oven for 20 minutes or until heated through and crumbs are golden brown.
NUTRITIONAL ANALYSIS per baby serving:
Energy: 93 kcal
Protein: 1.6 g
Carbohydrate: 12.7 g
Fat: 4.2 g
Iron: 0.25 mg
12 to 18 months
Serves 4 adults
Makes 8 baby servings
* Kitchen Tip:
