Homemade Baby Bowl Recipe

Prepare and cook potatoes

Peel and cut the potatoes into roughly 1-inch cubes so they cook evenly. Place cubes in a medium saucepan and add 4 cups of water and 1 tsp salt. Bring to a gentle boil over medium-high heat, then reduce to a simmer. Cook until very tender and easily pierced with a fork, about 12–15 minutes.

Drain and mash

Carefully drain the potatoes and return them to the still-warm pot over very low heat for 30 seconds to dry off excess moisture. Remove from heat. Add 1 tsp butter and 2 tbs warmed whole milk. Mash with a fork or potato masher until very smooth and creamy, adjusting milk 1 tsp at a time to reach a soft, baby-friendly texture. Check temperature before serving.

Prep vegetables

Peel and dice the carrot into small 1/4-inch pieces. Cut broccoli into very small florets suitable for a baby (finely chopped if needed).

Steam vegetables

Place the diced carrot, peas, and broccoli in a small steamer basket or a small saucepan with 2 tbs water. Cover and steam over medium heat until very tender, about 6–8 minutes. If using a saucepan without a basket, stir occasionally and add a splash more water if it evaporates. When tender, remove from heat and toss with 1 tsp olive oil to coat lightly. For younger babies, mash or finely chop the cooked vegetables to the appropriate consistency and allow to cool to a safe temperature.

Make a simple gravy

In a small saucepan over low heat, melt 1 tsp unsalted butter. Whisk in 1 tsp all-purpose flour and cook for about 30 seconds, whisking, to remove the raw flour taste but do not brown. Gradually whisk in 1 cup low-sodium broth until smooth. Bring to a gentle simmer and cook until slightly thickened, about 2–3 minutes. Stir in 2 tbs whole milk and 1/4 tsp salt. Taste and adjust — the gravy should be mild and thin enough for a baby to swallow easily. If it becomes too thick, thin with a tablespoon of water or more milk.

Cool and serve

Remove gravy from heat and let cool until lukewarm. For very young babies, you can blend the gravy briefly with a small spoon or immersion blender to ensure there are no lumps. Always test the temperature before adding to the bowl.

Place about 1/2 to 3/4 cup of the potato purée in a shallow baby bowl as the base.

Spoon 1–2 tablespoons of the mixed steamed vegetables on one side of the potato purée. For younger babies, mash the vegetables into the purée so textures are combined.

Drizzle 1–2 tablespoons of the mild gravy over the potatoes and vegetables to moisten (use less for younger babies). Stir lightly so flavors combine but the bowl remains mostly smooth.

Allow the bowl to cool to a safe temperature (lukewarm) and test before feeding. Serve immediately.