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Potato Milk Recipe

Name: Potato Milk Recipe
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Ingredients: 1 cup cut and peeled potato (, 178 g before cutting and peeling (see note)); 4 cups water; ¼ cup blanched almond flour (, see note); 2-4 tablespoons maple syrup (, adjust to your preference); pinch sea salt; 1 teaspoon vanilla extract (, optional)

By Sophia DeSantis, Reviewed by Anjali Shah on August 1, 2025

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This creamy vegan Potato Milk recipe is made with boiled potatoes, water, and almond flour. It’s the perfect budget-friendly plant-based milk, and it actually tastes great. I was honestly surprised the first time I made it, and now it’s become a quick favorite. You only need 20 minutes and a blender to make it from scratch.

Two glass milk jars filled with milk and black straws with a cut potato next to the one in front on a kitchen counter

Potatoes are a versatile vegetable that fits perfectly into my vegan lifestyle. After uploading countless potato recipes on my blog, like vegan potato salad and vegan scalloped potatoes, I wondered if they could make a delicious milk drink.

Table of Contents hide

👩🏽‍🍳 Why I Love This Recipe

🍽 Serving Suggestions

🧊 Storage Directions

❓Recipe FAQs

🥛 More Tasty Milk Recipes!

📋 Recipe Card

To my surprise, I only needed 5 ingredients and 20 minutes to make this creamy and sweet milk that now stars in my healthy mashed potatoes and morning smoothies. My boys think I’m a genius turning potatoes into milk. Ha!

👩🏽‍🍳 Why I Love This Recipe

What amazes me about this homemade potato milk recipe is that one humble potato makes roughly 4 cups of milk. With the prices of plant-based milk skyrocketing faster than my kids grow, I’ve decided to make potato milk on the regular since it’s so cost-effective and surprisingly easy. Plus, I get to customize the flavor to my personal preference by adding in vanilla, cacao, strawberries, or bananas. The creamy texture and subtle sweetness blow my mind every time, and my kids practically line up when they hear the blender, knowing that their favorite milkshakes are moments away.

I’ve become somewhat of a spud scientist, trying every variety of potato to find the best potato for homemade milk. And Yukon Gold is perfect for this recipe. I simply boil them until fork tender (not mushy potato soup, please!) and mix them with a few spoons of almond flour, a touch of maple syrup, and a splash of vanilla for flavor. After straining through a cheesecloth, I pour the creamy milk into bottles and chill.

The only difficult thing about this recipe is understanding how one boiled potato and a few pantry staples make amazing milk! My wallet is happier, my kids are happier, and even my vegan friend with a nut allergy is happier now that she has the recipe. Our weekly coffee dates have become a testing ground where we try different potato milk flavors like sophisticated baristas. Ha!

🥘 Ingredients

With only six ingredients, I can make this plant-based potato milk recipe that tastes absolutely delicious. Here’s what you need:

Potatoes: I use peeled and boiled potatoes as the creamy base. They give the milk a smooth texture and neutral flavor.

Water: Water thins everything out and helps blend it all together. I use just enough to get the right consistency.

Blanched Almond Flour: This adds a nutty taste and it blends in easily and saves time over whole almonds.

Vanilla Extract: A splash of vanilla gives the milk a subtle sweetness and warmth. It’s totally optional, but I love the flavor it adds.

Maple Syrup: I add a little maple syrup to sweeten it naturally. You can adjust it depending on how sweet you like your milk.

Sea Salt: Just a pinch brings out the flavors. It helps balance the sweetness and keeps the milk from tasting flat.

🔪 How To Make

Making this potato milk in just 20 minutes is something I really enjoy, especially to mix into my favorite drinks. Here’s how I make it:

Prep the potatoes: I peel the potatoes, cut them into cubes, and weigh them to make sure I have the right amount for the recipe.

A glass pyrex measuring cup with peeled cut potatoes in it on a white counter in front of blue tile

Boil the potatoes: I add the cubed potatoes to a pot of water and boil them until they’re soft and easy to pierce with a fork.

A slotted spoon with potato pieces coming out of a black pot with handles sitting on a cork trivet

Blend everything: I drain the boiled potatoes and add them to a blender along with the water, almond flour, maple syrup, vanilla extract, and sea salt. Then I blend until the mixture is completely smooth.

A silver blender filled with a milky liquid on a white counter with a blue tile background

Strain and chill: I pour the blended mixture through a nut milk bag or fine cloth to remove any pulp. Then I chill the milk in the fridge until it’s cold and ready to drink.

A hand pouring milk from a blender into a strainer bag in a glass jar

💭 Expert Tips

My #1 Secret Tip for making this potato milk is to always strain it after blending. Even if it looks smooth, there are still tiny bits that make it a little grainy. I just grab my nut milk bag or a clean dish towel and strain it every time. It makes the milk so much nicer, especially if the kids are using it in cereal or smoothies.

Other Tips To Keep In Mind:

Soak or boil the almond flour if needed: If your almond flour is gritty or coarse, you can soak it in hot water for 10 minutes before blending. It helps everything blend more evenly.
Taste and adjust the sweetness: Sometimes I add more maple syrup or a little extra vanilla depending on how I plan to use it. It’s easy to adjust once it’s blended.
Store in a sealed jar: I keep mine in a glass jar in the fridge and give it a good shake before using. It lasts about 3 to 4 days and still tastes great cold.
Use Yukon gold potatoes if you can: I’ve tried a few kinds, but Yukon golds give the creamiest texture and mildest flavor. They blend up super smooth.
Boil the potatoes until really soft: I make sure the potatoes are fully tender so they blend easily without any chunks. If they’re too firm, the milk won’t turn out silky.

📖 Variations

These potato milk variations are the ones I’ve already made in my house, and I’d love to share them with you:

Chocolate Potato Milk: I blend in a tablespoon of unsweetened cocoa powder and a little extra maple syrup. My kids love this one for chocolate milk and I like it in iced coffee too.

Vanilla-Free and Unsweetened: If I’m using the milk in savory recipes or sauces, I leave out the vanilla and maple syrup. It still tastes great and works well for cooking.

Date-Sweetened Version: Sometimes I swap the maple syrup for one or two soft pitted dates. I blend them in with the rest of the ingredients and it gives a mellow sweetness without any added sugar.

🍽 Serving Suggestions

There are so many uses for this potato milk other than drinking it from a glass. I replace it in recipes that require any type of milk.

I pour it over homemade cinnamon toast crunch for breakfast or whip some healthy chocolate oatmeal using my plant-based potato milk. My boys pour it over cereal while my husband pours it into his morning coffee.

Since discovering that potato milk enhances the flavor of this coconut milkshake and makes a better supplement for almond milk in smoothies like apple carrot smoothie, my pantry has started to look like a potato fortress!

🧊 Storage Directions

Refrigeration: I store the potato milk in a sealed jar or bottle in the fridge. It stays fresh for up to 3 to 4 days.

Freezing: I pour it into an ice cube tray and freeze it. Once frozen, I transfer the cubes to a freezer-safe bag and use them in smoothies or sauces.

Reheating: When I want it warm, I pour it into a small pot and heat it gently over low heat. I stir often and make sure it doesn’t boil.

❓Recipe FAQs

Can I use any kind of potato?

Yes, you definitely can. I’ve used whatever potatoes I had on hand, and they all worked pretty well. But when I have Yukon golds, I like to use those because they make the milk extra creamy and smooth. Russet potatoes are a bit more starchy, so I just make sure to blend and strain really well if I use those.

How sweet should the milk be?

That depends on what you’re using it for. I usually start with one tablespoon of maple syrup, then taste it. If I’m using the milk in coffee or cereal, sometimes I’ll add a little more. If I’m cooking with it, I leave it plain or only add a tiny bit. You can always sweeten it later too.

Can I skip the almond flour?

Yes, if you want to. The almond flour helps make the milk feel creamy and rich, but I’ve made it without and it still works. It just turns out a little thinner. If you’re avoiding nuts or just don’t have any on hand, it’s totally fine to leave it out.

🥛 More Tasty Milk Recipes!

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