Potato Milk

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This potato milk requires only a small amount of labor, and relatively quick production time.

Special Diet Notes: Potato Milk

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.

5.0 from 3 reviews
Potato Milk
 
Author:
Ingredients
  • 3 cups hot/warm water
  • 1 large potato (equal to 1 cup diced)
  • Salt
  • 1 teaspoon vanilla extract
  • ¼ cup slice almonds (for calcium)
  • 2 tablespoons of honey or maple syrup to sweeten
Instructions
  1. Peel and boil potato in the 3 cups of water with a little salt. Reserve the cooking water, and add enough warm water to total 4 cups. Add the water, potato, vanilla, almond slices, and honey/syrup to a blender, and blend for approximately 5 minutes. Strain through a tea towel or cheesecloth.

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

41 Comments

  1. Think cooked potato shelf life – a few days. I did test it in coffee in the big creamer section in the latest edition of Go Dairy Free. When we update this post, I’ll look back on my notes and see how it performed. But my first thought would be that it is too starchy to work well.

  2. Do you know which type of potatoes is best to use? What color of the skin and what color of the flesh? Is there any difference? Have you tried making this with sweet potatoes or yams? It would be cool if you could make purple milk!

    • I pretty much use yukon golds for everything, and you want to peel them. Russets can also work well, again, peeled. Avoid waxy potatoes, like red potatoes. I have made a version with potatoes and sweet potatoes, which I will post soon. I tested using all sweet potatoes, and we didn’t like the flavor – but you might!

  3. Andrew Cockerill on

    What if the potato and other ingredients were pressure cooked then blended. Would this be better in terms of preserving the ingredients?

  4. Alissa,

    What are your thoughts on this milk for an infant (3 months old). None of the specialty amino based formulas recommended are working and the insurance is not covering any even though they are medically necessary. What else could be added for calories? I am already supplementing with rice cereal.

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  6. Pingback: Potato Hack F/W 2014-2015! - Page 111 | Mark's Daily Apple Health and Fitness Forum page 111

  7. Janet C Fowler on

    Thank you for posting this recipe for potato milk. I have been tested for cow’s milk allergy so this is wonderful – I couldn’t find any other recipe online.

    One question – if I wanted to make a quart then I would simply multiply the ingredients to get that amount?

  8. shalini singh on

    how long we can keep milk in refrigeration.
    i am from india. how could i buy potato milk as i feel they are fortified. since my child is autistic she cant have much variety. currently she is eating her cereal in coconut milk which i take out fresh daily. how about gluten free oats?

  9. Hello, I’d like to try your recipe for potato milk, but the directions are a little confusing. How long should I boil the potato? And I don’t understand the part about reserving the water and adding water, since the water and potato are then both added to the blender. Thanks!

    • The cooking time will depend on how large the cubes are. You want them to be quite tender – so 10 to 20 minutes, depending on the size of the cubes. Basically, when you drain the water from the potatoes, you don’t want to send it down the sink. Reserve it, and if you don’t have 4 cups of it, then you need to add more water to equal 4 cups. You will add that 4 cups to your recipe to blend.

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