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.
Servings 8 servings
- 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
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!
- 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.