Potato Milk

Ingredients:

• 2 large potatoes, peeled and diced
• 4 cups water
• Optional sweeteners/flavorings (e.g., vanilla extract, honey, maple syrup)

Instructions:

1. Prepare Potatoes: Peel and dice the potatoes into small chunks.
2. Boil Potatoes: Place the diced potatoes in a medium-sized saucepan and cover them with water. Bring the water to a boil over medium-high heat, then reduce the heat to medium-low and let the potatoes simmer for about 15-20 minutes, or until they are fork-tender.
3. Blend Potatoes: Once the potatoes are cooked, drain them and transfer them to a blender. Add 4 cups of fresh water to the blender.
4. Blend Until Smooth: Blend the mixture on high speed for 1-2 minutes, or until the potatoes are completely broken down and the mixture appears smooth and creamy.
5. Strain the Milk: Place a nut milk bag, cheesecloth, or fine-mesh strainer over a large bowl or pitcher. Pour the potato mixture into the bag or strainer, allowing the liquid to strain through while catching any solids.
6. Squeeze or Press: Once most of the liquid has passed through, gather the bag or cheesecloth around the potato pulp and squeeze or press firmly to extract as much milk as possible.
7. Sweeten (Optional): If desired, sweeten the potato milk by adding a natural sweetener like honey, maple syrup, or a splash of vanilla extract to taste. Blend again briefly to combine.
8. Store: Transfer the freshly strained potato milk to a clean glass jar or bottle with a tight-fitting lid. Store it in the refrigerator for up to 4-5 days.