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How to Make Potato Milk
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How to Make Potato Milk

Potato milk is the latest dairy-free option that is said to soon become the "new oat milk". With fewer calories and just as much protein, this new alternative makes for a great dairy-free option all around.
Course Drinks
Keyword creamy, dairy-free, drinks, healthy, homemade, milk, potatoes, vegan
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 servings
Author Shanika | Orchids + Sweet Tea

Ingredients

  • 2 medium russet potatoes, peeled + cubed
  • 5 cups filtered water
  • 4 Tbsps Agave, optional (See Notes!)
  • 1 tsp vanilla extract
  • Pinch of sea salt
  • 1/2 tsp ground cinnamon

Instructions

BOIL THE POTATOES:

  • In a pot filled with water, add the cubed potatoes and boil until tender (fork can easily go through it), about 10-15 minutes. Drain and let cool.

BLEND EVERYTHING TOGETHER:

  • Next, add all ingredients (including cooled cooked potatoes) to a high-powered blender and blend on medium-high speed for about 30-45 SECONDS. NOTE: For a thinner consistency, add 1/2 cup more water until desired consistency is met.
  • Once done, slowly strain (using a cheesecloth) milk into a pitcher, squeezing the potato pulp to ensure that all milk is extracted. **NOTE: You may have to repeat this process until all oat milk has been fully strained by re-pouring milk on top of pulp to extract more milk, if needed.**
  • Refrigerate milk (best if tightly sealed/covered) for a few days. Stir before serving in case everything settles to the bottom.
  • Sip and Enjoy!

Notes

  • STORAGE: When properly stored in the refrigerator, potato milk lasts for a few days, at best. Usually, I like to consume my batch within the first 2-3 days.
  • SWEETENER: If Agave isn't desired, you can also use: pure maple syrup, or dates, instead if preferred.
  • USES: Potato milk's creamy consistency makes it perfect in lattes, cappuccinos, smoothies, creamy soups, and baked goods. Can also be used as regular milk for cereal, etc.
  • BEST POTATOES TO USE: For this recipe, I used russet potatoes, however, I encourage you to try other potatoes like white flesh sweet potatoes, Yukon potatoes, or any other white fleshed-potatoes that you enjoy.