Potato milk is now a thing — so we tried making our own

suggest boiling between 1 and 1½ cups of potato and blending it with a total of 3½ to 4 cups of water. There’s a wide variation in the amounts called for, but most suggest adding a pinch of salt, a little sugar or maple syrup, vanilla and almonds, which I felt was cheating. There are dozens of varieties of potatoes, with different textures, flavors and starch content, all of which are likely to affect the character of the milk.

So, I decided to cheat as the recipes encouraged me to do. I still refused to add almonds on principle, but I did add two teaspoons of sugar, another dash of salt and a couple of drops of vanilla. It was a little bit better, not so potato-y, but it’s still not really drinkable. Hoping it would be better in a recipe than it is solo, I decided to make made chai.

Potato milk actually works in Nature’s Path Chocolate Chimp cereal, but somehow I didn’t feel inclined to drink the cereal milk.The worst way I tried this one was"cream" gravy. No cream, no gravy. It is sadness in corporeal form. Even with roux and broth concentrate, it was thin and flavorless.

Sweet potato milk with espresso, maple syrup and chocolate sauce makes a stunning … macchipotato? Mapotchiato? Macchitato!Still, I feel like none of these pure potato efforts offer a real alternative to milk that would work in most recipes. I gave up and acquiesced to trying adding some almond. I’m really annoyed about this, because it’s such a bait-and-switch that undoes some of the purported environmental benefits of potato milk.

It is not milk - it is flavored water....

Vodka from potatoes is a better use. Although French fries are the best use of potatoes.

No

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