Vanilla Potato Milk With Yukon Gold Potatoes

Vanilla Potato Milk With Yukon Gold Potatoes

Cheryl Bennett
Food Blogger
Pooks Pantry

Yield: 4 cups

Potato milk made with Idaho® potatoes is a delicious and creamy alternative milk. Quick and easy to make, and less expensive than store bought.



  1. In a small bowl, cover raw cashews with water and let them soak.
  2. Add potatoes to a medium pot and cover with 2 inches of water. Add half of the salt to the water.
  3. Bring to a boil and cook potatoes over medium high heat until they are fork tender, about 10-12 minutes. Do not cook until they are falling apart.
  4. Drain the potatoes and add along with the soaked cashews, vanilla, maple syrup, remaining salt and cool, filtered water to the pitcher of your blender.
  5. Blend on high speed for 4–5 minutes until very smooth and creamy. Taste and adjust salt or sweetener, if needed.
  6. Pour into a cheesecloth bag and strain.
  7. Store covered in the refrigerator for up to 3 days.

Chef’s notes: