How to make potato milk?

How many of you have heard about potato milk ? It is a totally new vegetable drink, an alternative to cow's milk, and with great benefits, both nutritionally for the body and for the environment. If this is the first time you're reading about it, it's possible that it happened to you like me... I was stunned! In this post I hope you find answers to all your questions about potato milk and the recipe to prepare it.

The first thing I thought was, Can you make potato milk? What does it taste like? What is its texture like? Can I use it like other types of milk? There are many questions that may arise, as well as many doubts about whether we are going to like it.

It is totally normal since the potato is not a naturally sweet ingredient, and we usually associate it with other types of preparations that have nothing to do with consumption like the one we propose today. But, I assure you that with the right combination, it is a very pleasant milk to consume .

Although we think that the potato is only used for cooking, it is an ingredient used, due to its high starch content, to make vodka thanks to a fermentation process.

Glass jug with cork stopper Inspired by Revol and America' 20s Glass by Bormioli Rocco

What is potato milk?

Potato milk is a vegetable milk or drink made from potatoes . Its texture and consistency is milky , you can see the starch, and it has a mild, almost tasteless flavor.

The creation of this new variety of plant "milk" comes from the hand of a Swedish food researcher and a professor at Lund University .

Legally, plant milks cannot be called "milk" as such with the exception of almond milk.

They both found a way to turn the simple potato into a vegetable drink. The Swedish company DUG (winner of a 2021 World Food Innovation Award in the category of Best Allergy-Friendly Product for its creation) currently sells potato milk in some countries, although it has not yet been marketed in Spain.

It is a mixture of water, potatoes, rapeseed oil, pea protein, chicory fiber, maltodextrin (sugar) and some other ingredients such as an emulsifier, vitamin D and an acidity regulator.

The company assures that the final result is quite similar to cow's milk in terms of texture and flavor, plus the nutritional benefits of the potato are added; fiber, vitamin C, magnesium and potassium.

Here I make a brief paragraph to detail a note, I don't know what this company's potato milk is like, but after my tests (several) in no case have I found a similarity between the texture and flavor of cow's milk with potato milk. In my humble opinion, they cannot be compared because they are totally different.

The brand offers 3 options for its consumers; original, barista (with higher fat content to help it foam well) and sugar-free.

So, what makes potato milk special?

Among other things, its sustainability . It is much higher than that of other types of vegetable milks such as almond milk (requires large amounts of water for its cultivation), soy (its cultivation causes devastation of soils, deforestation, contamination of rivers and aquifers, elimination of family agriculture , disappearance of biodiversity...) or oats .

Consuming potato milk regularly, unlike other varieties of plant milk, promises to reduce the carbon footprint (its cultivation produces much less CO₂ than other plants), reduce water consumption (56 times lower than that of almond milk ) and require a smaller surface area to be cultivated .

Furthermore, potato milk, as it is not a dairy product, is a drink suitable for those who are lactose intolerant or suitable for those people who suffer from poor digestion.

Benefits of potato milk.

Among all the elements that can be used to make a "vegetable milk", it is not surprising that the potato has been chosen to be part of the family of plant-based milks .

After all, potatoes have many benefits for our health, which I mention below.

• Vitamin C: When we talk about this vitamin, it is common to associate it with oranges and citrus fruits. But a major source of vitamin C in the British diet for most of the 20th century came from potatoes. Generally speaking, about 150 g of potatoes provides us with about 15% of our daily vitamin C. Vitamin C supports immune function, contains antioxidants and plays an essential role in the formation of connective tissue.
• Vitamin B6: Helps the body's enzymes to function properly, allowing them to break down proteins, a key process for proper nerve function. One small potato contains about a quarter of the recommended daily intake of B6 for an adult.
• Potassium: Regulates electrical signaling in muscles and nerves.
• Choline: This is a compound that binds to fat to form phospholipids, the basic components of cell walls, as well as the neurotransmitter acetylcholine (which helps us contract muscles, dilate blood vessels and reduce heart rate). Potatoes contain the second highest levels of choline, after protein-rich foods such as meat and soy.
• Resistant starch: Cooking and cooling potatoes before eating allows resistant starch to form. This healthy starch helps our body in a variety of ways, including acting as a prebiotic . Cooling cooked starches causes them to collapse. This makes them more difficult to digest, but the bacteria in our colon ferment them, producing compounds called short-chain fatty acids . These fatty acids nourish our intestines and keep them healthy. These types of fatty acids can also alter our metabolism in a positive way, helping to reduce fat and blood sugar levels.
• They are gluten-free: Potatoes are naturally gluten-free, making them a great option for people with celiac disease or who need to avoid gluten.

Glass jug with cork stopper Inspired by Revol and America' 20s Glass by Bormioli Rocco

Considerations to take into account when consuming potato milk.

Potato is an ingredient that has low protein content . It is true that when we consume other types of vegetable milk such as almond, rice, oatmeal... We are consuming a vegetable milk whose main element, originally, is rich in protein. But, when it is processed to make milk, only a small percentage (about 10%) of this ingredient becomes part of the milk. Something that makes it a vegetable milk with a lower protein index.

Potatoes naturally contain very little protein; when converted into vegetable milk, its presence is reduced almost equal to that of other vegetable milks. But it is still inferior to the other options.

Potato milk, if we make it at home, does not contain sugar . If we buy it made, it has less sugar than other vegetable milks. But, it is true that to help it attract the palate and make it appetizing, it is necessary to sweeten it a little. There are many options to do it instead of using refined sugar.

It has a low fat content , so if we do not use any ingredient that provides fat, the result will be very similar to water. The commercialized potato milk has refined oils to provide creaminess and make it more palatable. We can use nuts for this same purpose or even coconut oil if you prefer.

We cannot expect to taste a milk that reminds us of cow's milk, soy, almond, coconut ... Because it has nothing to do with it . Whether the flavor, texture or smell is very particular.

Although it is true that, if we do not season the potato milk, we will find a vegetable drink with a potato flavor. But by adding some ingredients we will be able to flavor it, making it very appetizing, without losing the essence of the drink we are preparing.

The final result is a drink with a milky texture, a sweet aroma and slightly reminiscent of a soft bun. But of course, we have used vanilla and dates... It is normal.

To consume it, in my humble opinion, it is suitable to enjoy it as we make it and very fresh. Although it can also be consumed hot. I haven't tried mixing it with coffee or another type of drink of this type, but I can't quite see the combination. I guess it's all about trying.

On the other hand, I do see that it is a variety of plant milk that is perfect for making doughs, I think it would work very well in breads, or even fruit smoothies.

The recipe to make potato milk

Ingredients for approximately 1 L

• 275 g potato*, peeled
• 800 g water (700 g cold water + 100 g cooking water)
• 35 g ground almonds
• 2 Medjool dates, approximately 80 g
• 1 teaspoon natural vanilla extract
• 2 g salt

* In the notes section I detail the varieties that we can use

Elaboration

We cook the potatoes

1. We wash and peel the potatoes. We cut into slices approximately 2 cm thick.
2. We put it in the WMF pressure cooker, in the small 3 l body, and fill with water up to the 1/2 mark.
3. We close the pot, turn the handle ring to cooking 1 and place it on the heat. Once the first green ring appears, cook for 6 minutes .
4. Remove from the heat, release the steam, shake the pot gently and remove the lid.
5. Remove the potatoes with a slotted spoon and reserve the cooking water.

WMF pressure cooker , Emile Henry salt jar and Pallarès kitchen knife

We mash the potatoes

1. We place the cooked potatoes in a food processor along with half of the water.
2. We process at high speed until we achieve a very smooth and silky consistency.
3. Add the rest of the water and process again at medium-high speed for 2-3 minutes. We must obtain a very smooth mixture without lumps.

We add the rest of the ingredients and process again.

1. Add the ground almonds along with the chopped dates, vanilla and salt.
2. Process again for 3 minutes until the ingredients are completely integrated.
3. At this point we can taste the potato milk and adjust any of the elements if we wish. We can even add a little more water if we consider it appropriate.

We pass the mixture through a cheesecloth.

1. On a large bowl, place a strainer and, on top of it, a cheesecloth.
2. We pour the mixture onto the fabric. We take the ends, roll them up and start pressing.
3. This step will be a little laborious, we will have to do it with patience since the mixture passes through the fabric with a little difficulty. From time to time, we will have to release air to help it pass better. This step will help us remove the almond pulp and small portions of the date skin.
4. We introduce it with a strainer into a glass bottle , like this beautiful one from Revol.
5. We serve or refrigerate.

Mesh for squeezing and pressing Gefu and Mediterranean Nynet glass bowl

Grades:

• Ideally, we will use Spunta (I have used this variety as a bottom line), Kennebec or Russet potatoes. It can be made with other varieties, but I have tried these three types and the result is quite good.
• It is very important that the potato is cooked and there are no raw parts. But, it is also important that the cooking time is not exceeded so that it retains all its properties.
• The ground almond can be replaced with another ground nut if desired, such as hazelnuts for example.
• If we are intolerant to nuts, we will omit this ingredient directly. In this case, to provide a fatty element, we can use coconut oil or another type of vegetable oil with a very mild flavor.
• Potato milk, on its own, is pretty bland. For that reason we will add sweet and salty notes to enhance the whole . Salt is an essential element to enhance the flavors, I advise you not to omit it.
• To sweeten we can use the ingredient we want, in my case I have used dates, but we can use Agave syrup, honey, Maple syrup or the type of sweetener that you consider. The amount of this ingredient is totally up to your choice.
• Vanilla adds a wonderful aroma to potato milk , make sure it is natural and not artificial.
• The final amount of water is according to your tastes . In my case, with 800 g of water, I consider that it has a good texture and consistency, but you can make it more fluid or thick. I advise you to add the water little by little so that you can taste it and adjust the desired consistency to your tastes.
• It can be kept in the refrigerator for 3-4 days.
• This variety of milk does not allow freezing , just like potatoes. The consistency changes and it is not pleasant.

I can't wait to know what you think and that you decide to prepare this potato milk to see what you think. Although it is true that it is not what our palate may expect, if we compare it with cow's milk, it is a pleasant drink to consume and will bring many benefits to our body.

So we want to hear about your experiences!

Sources: The Conversation , The Conversation , Dr. Axe , Uppers