DYSPHAGIA MEAL PREP: POTATO (IDDSI LEVEL 4 PUREED)

IDDSI LEVEL 4
Ingredients
500g potatoes
50g salted butter
20ml cream
Optional ingredients
Pinch of salt
Pinch of white pepper
Extra equipment
Potato ricer
Piping bags
Method
• Peel and chop the potatoes evenly.
• Boil the potatoes until soft.
• Pass the cooked potatoes through a ricer.
• Next, push the potatoes through a fine metal sieve.
• Use a clean spoon to scrape the outside of the sieve.
• Add the butter, salt, pepper and cream to the potatoes and mix well until an even, desired consistency has been achieved.
• Pipe onto plate as desired.
Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional.
Please be aware that blending hot foods can be dangerous. Always check the manufacturer’s
instructions to ensure that your blender is suitable for processing hot foods and follow their
instructions for safe blending.
Videos are designed as a guide only. All food tests should be conducted in line with guidance from the International Dysphagia Diet Standardisation Initiative.
Visit www.nutricia.i... for more recipes.