LARA FERRONI, author of Real Snacks: Make Your Favorite Childhood Treats Without All the Junk, likes to grate a little sweet potato or yam into her tots. She also keeps the potato skin on to preserve more nutrients.
Her recipe, adapted from Cooks Country magazine, calls for corn flour and ground millet flour; substitute whole-wheat flour if you prefer.
2 pounds russet potatoes (5-6 medium potatoes), cut into chunks
1 medium sweet potato or yam ( 1/4 pound), cut into chunks
2 cups cold water
2 1/2 teaspoons kosher salt
2 teaspoons each: corn flour, ground millet flour