All ingredients ready? Let's begin!
Remove your almonds from the water they've been soaking in and process in a blender until smooth.
Peel the potatoes and then boil them whole in a small pot. Bring the unsalted water and potatoes to boiling point from cold to ensure even cooking.
Boil for 12 to 15 minutes or until the potatoes are fully cooked and tender but not yet cooked to the point where they fall apart.
Remove the potatoes while reserving the water.
Press each potato through a sieve or screen once whilst still warm, ensuring that you collect all the mash and pulp.
Combine the mash, potato pulp, reserved cooking water, cream of tartar, processed almonds, vanilla, and your sweetener and blend for 5 to 7 minutes or until smooth.
Carefully strain through cheesecloth/muslin cloth and collect your filtered, creamy potato milk. Keep refrigerated.
Enjoy your freshly made potato milk within 2-3 days.