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A milk bottle with potato milk next to a container from a blender with a few potatoes and a napkin and a white tile backdrop.


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  • Author: Bianca
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20 minutes
  • Yield: 1 liter 1x
  • Category: drinks
  • Method: stovetop and blender
  • Diet: Vegan


Potato milk is a new plant-based milk option. With only a few ingredients you can make a good batch of surprisingly rich and creamy plant-based potato milk. It’s also a super sustainable plant-based milk.


  • 260 gram / 1 ½ cup raw peeled potatoes
  • 3 ½ cup water
  • 12 tbs almonds (ground almonds)
  • pinch salt
  • 4 tbsp maple syrup
  • optional: vanilla


Peel the potatoes to remove the skin.

Boil the potatoes until soft. They should still be tender, but not fall apart. Make sure they are not raw. Depending on the size of the potatoes cook for about 15 minutes.

For warm potato milk

Reserve the cooking water from the boiling potatoes.

To a blender add the potatoes and the reserved cooking water. If you have drained the potatoes and you have not 3 1/2 to 4 cups water then add more fresh water.

For cold potato milk

Drain the potatoes.

To a blender add the drained potatoes and fresh cold water.

Add enough water, but start slowly. A total of about 3 ½ cups should be enough, but for a thinner texture 4 cups might be more preferable for you.

Add the other ingredients to the blender too. The salt, vanilla, almond, and sweetener, and blend for approximately 5-7 minutes. Strain through a nut milk bag or cheesecloth.


This potato milk doesn’t freeze well, but it can be kept in the fridge for a few days. Potato milk can be heated like any other plant milk.