This potato milk recipe is so simple with only 5 main ingredients, one being water, and many options to add flavor. Plus it works great in baked goods!
Boil the potatoes until just soft. You want them cooked through but if you boil too long they will fall apart. This took about 12 minutes. I put potatoes in water and turned heat on high, then started timing.
Drain the potatoes and add them to a blender. Add the rest of the ingredients and blend on high for about 5 minutes until everything is very well blended.
Strain through a cheese cloth, nut milk bag or piece of fabric to remove residue.
Chill in the fridge for about an hour and serve! It will need to be shaken a bit as homemade milks tend to settle.
Notes
You can try any kind of potato for this recipe, just note that different kinds will yield slightly different results in flavor and texture. I liked the flavor of the Yukon gold or yellow best.
You can also use almonds for this but I had run out and tried the almond flour. Once compared with my next trial with almonds, I actually preferred the almond flour! If you use almonds make sure to soak them overnight.
You can adjust the almond flour if preferred. The more you use, the less of a potato undertone you will get in the end flavor.
Adjust the sweetness to your preference.
You can also add flavors to this like cinnamon, cocoa powder or chocolate syrup, strawberry milk, etc.