How to make potato milk

From vodka and gnocchi to regular fries, potato is one of the most versatile tubers yet. Now, it has seemingly set sights on the booming plant-based milk industry, but is potato milk merely trendy or does it actually taste good?

Our honest verdict? Regular homemade potato milk (one that contains no special flavourings, sweeteners or preservatives and is made with regular household equipment) and the taste thereof is nothing to rave about, but when combining a starchy tuber-like vegetable with something that has a high-fat content and is protein-rich, like nuts or certain legumes, the results are somewhat more desirable.

So, a hybrid potato-almond milk combo could be a great option for your morning cuppa if you’re looking to try out a new plant-based milk alternative.

A high-fat starchy combo like potato and almonds is another easy-to-make, creamy, plant-based milk alternative we’d recommend trying if you’re curious about potato milk.

Here’s how to make potato milk

This potato-almond milk how-to is straightforward:

You’ll need a large potato, peeled and diced – any all-round variety will do. Boil the potato in water until tender. Once cooled slightly, blend the potato in a high-speed blender with the cooking water and enough additional water to make up 1 litre, ¼ cup almond flour, 3 dates or 2 tsp sugar, 1 tsp vanilla extract and a large pinch of salt. Strain through a very fine cheesecloth or nut milk bag.

This potato-almond milk can be stored in a glass jar for up to four days in the fridge and the leftover pulp can be used in baking, to avoid any unnecessary kitchen wastage. And there you go: trendy potato milk ready for sampling!

READ MORE: A spudtacular new plant-based milk trend: Potato milk