Irish Potato Milk

Ingredients

• 2 large Potatoes
• 4 cups Water
• 2 tbsp Maple Syrup
• 1 tsp Vanilla Extract
• 1/4 tsp Salt

Instructions

1. 1Peel the 2 large potatoes using a vegetable peeler. Cut the peeled potatoes into 1/2-inch (1.25 cm) cubes.
2. 2Place the 1/2-inch (1.25 cm) potato cubes into a large heavy-bottomed pot. Add 2 cups of the 4 cups water to the pot, ensuring the potatoes are fully submerged. Bring the water to a rolling boil over high heat (approximately 212°F / 100°C).
3. 3Reduce the heat to medium-high and continue to boil the potatoes for 15 to 20 minutes, or until they are very tender and easily pierced with a fork. The potatoes should look soft and slightly translucent.
4. 4Carefully drain all the water from the cooked potatoes using a colander. Transfer the hot, drained potatoes into a high-speed blender.
5. 5Add the remaining 2 cups of water, 2 tablespoons of maple syrup, 1 teaspoon of vanilla extract, and 1/4 teaspoon of salt to the blender with the potatoes.
6. 6Secure the lid on the blender and blend the mixture on high speed for 1 to 2 minutes, until it is completely smooth and creamy with no visible potato lumps.
7. 7Place a nut milk bag or a fine-mesh sieve over a large bowl or pitcher. Carefully pour the blended potato milk through the bag or sieve to remove any remaining pulp, pressing gently to extract all the liquid. This will result in a smoother texture.
8. 8Transfer the strained potato milk into a clean pitcher or sealed container. Refrigerate for at least 2 hours, or until thoroughly chilled, before serving. Chilling allows the flavors to meld and the milk to thicken slightly.

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