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Potato Milk Recipe

Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 247

Equipment

  • Cheesecloth / Muslin Cloth or Nut Milk Bag

Ingredients

  • 3 Medium Potatoes
  • 4 Cups Water
  • 4-8 Tablespoons Almonds Soaked
  • 4 Tablespoons Agave Nectar or Honey or Maple Syrup
  • ¼ Teaspoon Vanilla Extract Optional
  • ½ Teaspoon Cream Of Tartar Optional

Instructions

  • 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.

Video

Notes

If you are looking for more spices or other ingredients to mix in, check out our sugar alternatives for coffee which is full of great ideas to mix in with this potato milk to bring out more flavor.

Nutrition

Calories: 247kcal | Carbohydrates: 46g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 23mg | Potassium: 806mg | Fiber: 5g | Sugar: 16g | Vitamin A: 3IU | Vitamin C: 31mg | Calcium: 53mg | Iron: 2mg