As Marge Simpson once said, “I just think they’re neat.” And it’s true: Potatoes, are indeed, quite neat. They’re also sustainable, delicious, and unbelievably versatile. Whether they’re mashed, boiled, fried or in the form latkes, you really can’t go really wrong when it comes to consuming something made from the root vegetable — and that’s why we’ve decided to make DIY potato milk.

Potato milk is the ideal alternative to dairy milk and other plant-based alternatives, because while it maintains a milk white aesthetic and similar texture to other “milk beverages,” it’s by far the most sustainable. According to the Guardian, producing potato milk requires 56 times less water than almond milk, and half the land it takes to grow the same amount of oats needed to make milk from  oats.

Plus, potato milk is ideal for sensitive systems, as it’s free of common allergens like dairy, lactose, eggs, grains, soy and nuts. It’s also vegan, gluten-free, and low in sugar and saturated fats, while maintaing high levels of calcium and vitamin D. Sounds too good to be true, right? We decided to find out.

Watch the video above to join us in giving potato milk a whirl (literally) — for the planet, and our gastrointestinal systems. Alternatively, see the full recipe below and try it yourself.

Ingredients:

- 3 cups (709ml) hot/warm water

- 1 large potato, or 1 cup (236 ml) diced

- Salt

- 1 teaspoon (5.9 ml) vanilla extract

- ¼ cup (59 ml) slice almonds (for calcium)

- 2 tablespoons (29ml) of honey, agave or maple syrup to sweeten

Method:

1. Peel and boil the large potato in 3 cups of water with a pinch of salt.

2. After it’s boiled, add enough warm water to equal 4 cups — as some of the water will have evaporated.

3. Add the water to a blender — or in my case a Nutri ninja — followed by the vanilla, almond slices, and your selected sweetener. Blend for five minutes.

4. Strain the liquid through a cheesecloth.

5. Chill and enjoy!

Congratulations, you’ve made potato milk!

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