This Potato Milk is a delicious and creamy dairy-free option that fits perfectly in your coffee or atop your cereal or in a smoothie. All you need are cooked potatoes, water, a natural sweetener, vanilla, and a blender. Completely Nut-free, Dairy-free, and Vegan!
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Although we have an array of dairy-free options today, it’s time to make way for one of the latest new creations—– potato milk. Personally, my go-to dairy-free milks include oat milk, cashew milk, coconut milk, pea milk, and almond milk; however, I’ve also had my fair tries with macadamia milk and hemp milk, which are both pretty tasty.
But I must admit that learning about potato milk recently and then giving it a try myself—- I’m a big fan. Potato milk is just as milky, creamy, mild (neutral) in taste, and delicious as the others I’ve tasted. While I’ve read mixed reviews with store-bought version of potato milk, I can attest that making it homemade might be best.
Plus, potato milk is a great option for those with a nut-allergy or sensitivity and it’s perfectly neutral and creamy to add to your coffee, cereal, smoothie, or anything else that you add milk to.
If you’ve been an avid potato fan prior to learning about this new milk alternative, then you’re probably already aware of the health benefits that potatoes carry. Let’s just say that this milk (due to the potatoes) has a great source of Vitamin C, fiber, magnesium, and potassium.
In addition, potatoes possess antioxidants, which are great at reducing chronic illness as well as starches which is great for digestion.
If you’re into keeping our environment healthy and sustainable, then using potato milk as an alternative allows you to achieve this at best! For one, potatoes are considered to be twice as more proficient to grow than something like oats. Also, it’s estimated that over 50 times less water is needed to make this milk versus that of other milks like almond milk.
For this potato milk recipe, I used russet potatoes, but I do recommend testing out other types of potatoes! I do believe that white fleshed sweet potatoes would make for a great alternative as well as Yukon potatoes or any other white-fleshed potatoes, except for red potatoes since they tend to become more gluey in texture because of their waxiness.
The first step to making potato milk is to peel and cube the potatoes and then boiling them until tender.
Next, you’ll put everything into a blender. A high-speed blender, such as a Vitamix, works best to really break everything down. Of course, you can do it with a regular blender, you may just need to blend a little longer. At this point, you can taste the milk and add extra sweetener or spices if desired.
Store your leftover potato milk in an airtight container or bottle. It will stay fresh for up a few days, but it’s best within three days. Always stir or shake before use in case that anything settles to the bottom or separates.
There are a few options that include Potato milk being used to it’s fullest potential. You can definitely fun experimenting on these options and of course, switching things slightly by adding new flavors to your homemade Potato milk. Here are a few of my favorite ways to use it:
How to Make Potato Milk.