How to Make Potato Milk

Gluten-free | Sugar-free | Dairy-free | Grain-free | Plant-based 

Makes 1 litre of milk

Why is potato milk?

Potato milk is a creamy liquid made from cooked potato and filtered water. Upon cooling, it becomes a prebiotic-resistant starch, which helps feed our friendly gut bacteria. Resistant starch also helps lower blood glucose, which in turn can help create insulin sensitivity. 

Potato milk is 50% lower in calories than hot potatoes and has a lower GI rating. It is a great option to include in moderation in a well-balanced diet. It costs next to nothing to make and is a more sustainable option than other non-dairy milk. 

Although potato milk is a resistant starch, it is still a carbohydrate, so it should be used in moderation. For those who are intermittent fasting, remember that it will break a fast. 

Use it as you would any other non-dairy milk, including in coffee and chai lattes, porridge, curry, and stews. 

Ingredients

• 250 g (8.8 oz) raw potato, peeled and cut into even-sized chunks
• 1 litre + (¼ gallon +)  of filtered water 
• Pinch mineral salt
• 2 tbsp  Pure as Inulin Powder

Method

1. Add the potato to a pot with 750 ml (25 oz) of water and a pinch of mineral salt, and bring to a boil. Cook the potato until tender but not mushy, 10-20 minutes. 
2. Drain the potato water into a jug, adding more filtered water to make 1 litre (¼ gallon) of liquid. Add the cooked potato and liquid to a blender. Add the inulin powder. 
3. Blend at high speed for 3-5 minutes until the liquid is frothy, creamy, and very well blended. 
4. Strain the milk through cheesecloth, double-layered Chux cloth, or clean tea towel into a glass bottle or jar. Cool the strained liquid immediately in the fridge until completely cold before using. 
5. Potato milk can be stored for up to 1 week in the fridge. Shake well before using.