Remove the almonds from the soaked water and process them in a blender until smooth.

Peel the potatoes and cook them whole in a small pot. Heat unsalted water and potatoes from a cold place to boiling point to ensure even cooking.

Boil for 12 to 15 minutes, or until the potatoes are completely cooked and tender but not to the point of falling apart.

Remove the potatoes while retaining the water.

While still warm, press each potato through a sieve, making sure to collect all the pulp and mash.

Combine the potato pulp, mash, leftover cooking water, cacao powder, soaked almonds, vanilla extract, and agave nectar. If you decided to use cream of tartar, add it now, as well.

Carefully strain the mixture through a cheesecloth to collect the filtered, buttery-smooth chocolate potato milk.

Enjoy!