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    You are at:Home»Dairy-Free Recipes»Milk Subs»Potato Milk

    Potato Milk

    45
    By Alisa Fleming on June 6, 2007 Milk Subs

    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.

    5.0 from 3 reviews
    Potato Milk
     
    Print
    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
    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.
    3.5.3229
    Alisa Fleming
    • Website

    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.

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    45 Comments

    1. Alisa Fleming on August 3, 2021 2:35 pm

      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.

      Reply
      • Brownstarized on February 8, 2022 2:05 am

        Being that potatoes are high in starch and carbs,, would this healthy for someone with type 2 diabetes ?

        Reply
        • Alisa Fleming on February 8, 2022 1:59 pm

          I can’t advise medically. You would need to speak with your physician or dietitian to discuss suitable carbohydrate consumption for any medical conditions.

          Reply
    2. Dennis Jones on August 3, 2021 2:11 pm

      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?

      Reply
      • Alisa Fleming on August 3, 2021 2:33 pm

        Think cooked potato shelf life – a few days.

        Reply
    3. BOJANA on August 3, 2021 1:38 pm

      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!

      Reply
      • Alisa Fleming on August 3, 2021 2:33 pm

        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!

        Reply
    4. Liliana on August 3, 2021 3:00 am

      Very good recipe, easy, economical and tasty. Plus good for the environment. Thank you

      Reply
      • Alisa Fleming on August 3, 2021 2:31 pm

        Glad you enjoyed it Liliana!

        Reply
    5. Carl Cappelletti on July 29, 2021 6:03 pm

      So you include the potato with the potato water?

      Reply
      • Alisa Fleming on August 3, 2021 2:33 pm

        Yes.

        Reply
    6. Jojo on July 29, 2021 2:45 pm

      How long will potato milk keep in the refrigerator?

      Reply
      • Alisa Fleming on August 3, 2021 2:33 pm

        Think cooked potato shelf life – a few days.

        Reply
    7. Mr. Ron on July 28, 2021 11:27 am

      As there are a lot of nutrients in the potato skin, can this potato milk be made with the skins intact?

      Reply
      • Alisa Fleming on August 3, 2021 2:34 pm

        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.

        Reply
    8. Derek on July 28, 2021 11:09 am

      Hi,

      I am intrigued and will definitely try this. Do you know the carb count in this “milk”?

      Thanks for sharing!

      Reply
      • Alisa Fleming on August 3, 2021 2:34 pm

        We’ll update this post soon with more details.

        Reply
    9. Xymorm shadebane on July 28, 2021 10:46 am

      should you peel the potatos or leave them unpeeled

      Reply
      • Alisa Fleming on August 3, 2021 2:32 pm

        peeled

        Reply
    10. Andrew Cockerill on July 27, 2021 10:04 pm

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

      Reply
      • Alisa Fleming on July 28, 2021 9:50 am

        Do you mean preserving nutrients? I’m not sure, you might want to look up the cooking methods and affects on nutrients.

        Reply
    11. Kendra on January 11, 2021 10:26 am

      Hi. How do YOU use potato milk?
      This is so interesting. Thank you.

      Reply
    12. Linda on November 7, 2020 12:54 pm

      Could I use instant potato flakes instead of a real potato?

      Reply
      • Alisa Fleming on November 10, 2020 11:18 am

        Honestly, I haven’t tried it. It could possibly work!

        Reply
    13. Bren on February 3, 2020 1:13 pm

      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.

      Reply
      • Alisa Fleming on February 6, 2020 8:41 pm

        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.

        Reply
        • Michelle on July 31, 2021 10:18 am

          How long will this last in the refrigerator?

          Reply
          • Alisa Fleming on August 3, 2021 2:32 pm

            Think cooked potato shelf life – so a few days.

            Reply
    14. Pingback: Dairy-free revolution – Sian Louise

    15. Retno Indrastiti on December 7, 2016 2:18 pm

      Thank you for the recipe. could I freeze the milk and thaw/boil it it when needed?

      Reply
      • Alisa Fleming on March 2, 2017 8:48 am

        I wouldn’t recommend it.

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

    17. Janet C Fowler on June 7, 2015 4:22 am

      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?

      Reply
    18. shalini singh on July 8, 2014 10:17 pm

      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?

      Reply
      • Alisa Fleming on July 9, 2014 9:36 am

        I don’t think they have potato milk in stores now. Yes, oat milk is easy to make!

        Reply
    19. Linda Hastings on November 24, 2013 1:07 am

      I am also allergic to all nuts are they necessary or is there a sub for the nuts.

      Reply
      • Alisa Fleming on November 25, 2013 5:32 pm

        It would be a bit starchy without. You can test other subs (sunflower seeds?), but I haven’t tested at this time.

        Reply
    20. Laura K. Lawless on March 13, 2013 4:23 am

      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!

      Reply
      • Alisa Fleming on March 13, 2013 9:34 am

        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.

        Reply
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