This potato milk requires only a small amount of labor, and relatively quick production time. The almonds not only add nutrients, like calcium, they also add richness to give the potato milk body.
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.
Potato Milk
Author: Alisa Fleming
Ingredients
- 3 cups hot/warm water
- 1 large potato (equal to 1 cup diced)
- Salt
- 1 teaspoon vanilla extract
- ¼ cup slice almonds
- 2 tablespoons of honey or maple syrup to sweeten
Instructions
- 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.
45 Comments
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.
Being that potatoes are high in starch and carbs,, would this healthy for someone with type 2 diabetes ?
I can’t advise medically. You would need to speak with your physician or dietitian to discuss suitable carbohydrate consumption for any medical conditions.
Im curious as to shelf life, I have made milk from cashews, milk from brazil nuts etc., How long when refrigerated will it last and how does it hold up in coffee?
Think cooked potato shelf life – a few days.
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!
Very good recipe, easy, economical and tasty. Plus good for the environment. Thank you
Glad you enjoyed it Liliana!
So you include the potato with the potato water?
Yes.
How long will potato milk keep in the refrigerator?
Think cooked potato shelf life – a few days.
As there are a lot of nutrients in the potato skin, can this potato milk be made with the skins intact?
If you like the taste and texture of blended potato skins, go for it. But it won’t be as smooth and fluid, and you might have bits of skin throughout.
Hi,
I am intrigued and will definitely try this. Do you know the carb count in this “milk”?
Thanks for sharing!
We’ll update this post soon with more details.
should you peel the potatos or leave them unpeeled
peeled
What if the potato and other ingredients were pressure cooked then blended. Would this be better in terms of preserving the ingredients?
Do you mean preserving nutrients? I’m not sure, you might want to look up the cooking methods and affects on nutrients.
Hi. How do YOU use potato milk?
This is so interesting. Thank you.
Could I use instant potato flakes instead of a real potato?
Honestly, I haven’t tried it. It could possibly work!
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.
Have you talked to your pediatrician about dairy-free formulas? Amino acid based formulas don’t work for all infants with dairy issues. I would speak to your pediatrician about the other options.
How long will this last in the refrigerator?
Think cooked potato shelf life – so a few days.
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Thank you for the recipe. could I freeze the milk and thaw/boil it it when needed?
I wouldn’t recommend it.
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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?
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?
I don’t think they have potato milk in stores now. Yes, oat milk is easy to make!
I am also allergic to all nuts are they necessary or is there a sub for the nuts.
It would be a bit starchy without. You can test other subs (sunflower seeds?), but I haven’t tested at this time.
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.