Make potato milk at home for use as a substitute for mashed potatoes. It is a super easy process using your NutriBullet or blender, a medium potato and a little sweetener plus water. This dairy-free option joins other plant-based beverages such as soy milk, almond milk, cashew milk, hazelnut milk and oat milk. The difference is that you can buy the other dairy alternatives at your local supermarket, but potato milk in the United States is only available at this time as a DIY recipe from your very own kitchen!
What is Potato Milk?
Potato milk is a plant-based non-dairy alternative to milk. It is lactose-free, vegan-friendly, gluten-free, low-salt and low-fat. It is made from potatoes, water, and sweetener such as sugar or maple syrup.
Currently it is available at stores in Sweden and cannot be shipped to the United States yet.
Looking for Other Plant-Based Dairy-Free Milk Recipes?
Check out our recipe for How to Make Oat Milk. It is easy to make at home and tastes delicious!
How to Use Potato Milk
This non-dairy milk substitute has a creamy neutral taste be used in place of milk in mashed potatoes, with added flavors for a coffee creamer or as a milk substitute in baking recipes or on your cereal. My personal favorite is to add cocoa powder for a delicious creamy chocolate milk – served ice cold, of course!
Variations
Flavorings – You can add different flavors to give your potato milk variety. Try cinnamon, vanilla, Hershey’s cocoa powder, orange amoretto or almond. These flavors work well for coffee creamers, tea, hot or cold drinks and smoothies.
Chocolate Potato Milk – Add 3 tablespoons Hershey’s cocoa powder to mixture before blending.
Smoothies – Use flavored potato milk in place of dairy milk for a non-dairy smoothie.
Almonds – Grind almonds in NutriBullet or blender before mixing potatoes and other ingredients for added nutrition and flavor.
FAQ
Potato milk has a neutral flavor that takes on the sweetener used when mixing. Flavored with vanilla, sugar choice, maple syrup or honey makes it tasty with coffee instead of regular cream. The texture is not as smooth as whole dairy milk however, it blends well with many hot or cold drinks, including smoothies. It is a good milk substitute for baking recipes.
Potatoes provide many vitamins and minerals, including vitamin C, vitamin B6, and potassium. They are a good source of folate, niacin, iron, magnesium, phosphorus, copper, and manganese. If you add almonds to the mix, you get an additional source of vitamin E, magnesium, riboflavin, fiber and phosphorus. Read about Potatoes and human health from the National Library of Medicine.
You can serve potato milk as soon as you blend it but you may like the taste better if it is cold. It can be refrigerated for 2 or 3 days. After sitting in the refrigerator the potato milk will separate. Shake or stir like you do for other plant-based milks like almond milk, cashew milk and hazelnut milk. Oat milk is the only plant-based milk that you do not need to stir.
Yes. Using potatoes to make this beverage provides a sustainable option that is better for the environment than other plant-based milks. It uses the land more efficiently and takes less water to grow.
Other Healthy Recipes to Try
How To Make Potato Milk {including Chocolate Potato Milk}
Ingredients
- 1 medium white potato
- 2 cups water (can add additional water for thin milk)
- ⅛ cup sugar (white, granulated; optionally use maple syrup or other sweetener of your choice)
Instructions
- Wash and peel potato. Cut into small cubes.
- Place raw potato in a boiler and cover with water. Boil 7 minutes until slightly tender.
- Drain water.
- Place drained potatoes, 1/8 cup sugar and 2 cups of fresh water into NutriBullet or blender. Can add a little more water if you want your milk very thin.
- Process NutriBullet or blender for 1 minute or until mixture is smooth and creamy. If mixture is too thick for you, add additional water and process until smooth.
- Serve immediately or refrigerate for a cold glass of potato milk.
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