Drinking your potatoes?
Remember when milk came from cows or maybe the occasional almond? Well, times are changing, and the new cool kids are… milking potatoes? Welcome to the world of potato milk, where your favorite starch is getting a creamy makeover.
What’s the deal?
Potato milk enthusiasts have decided that regular plant-based milks are too mainstream. We’re talking about people who:
- Love their fries a little too much
- Have ever looked at a potato and thought, “I could drink that”
- Anyone who’s ever yelled “More veggies!” at their glass of milk
They’ve taken the humble spud and turned it into the next big thing in dairy alternatives. And believe it or not, it’s catching on.
Why now?
- With almond milk sales souring faster than milk left out on a hot day, consumers are still thirsty for plant-based options. Enter the potato:
- Potatoes use 56 times less water than almonds to grow. (Take that, California drought!)
- They have a carbon footprint smaller than a potato bug’s sneakers.
- Potato milk has 75% lower climate impact than dairy milk. (Mother Earth says thanks!) It’s perfect for those who think oat milk is just too exciting.
No wonder people are ready to drink their spuds!
Who’s behind this spudtacular invention?
Meet DUG, the Swedish company that’s turned potato-milking into an art form. These mad scientists have created a potato milk that’s currently charming taste buds in Sweden and the UK. (Sorry, US folks, you’ll have to wait a bit longer for your potato latte.)
DUG’s not just mashing potatoes and calling it a day. They’re blending in rapeseed oil, pea protein, and a bunch of vitamins to make it nutritionally respectable. It’s like they’re trying to make potatoes cool or something. (Spoiler alert: It’s working.)
But is it actually good for you?
Before you dismiss this as just another wacky food trend, let’s listen to what the experts are saying. Amy Gorin, MS, RDN, a plant-based registered dietitian nutritionist and owner of Master the Media, spills the beans (or should we say, the spuds?) on potato milk:
“You get protein and fiber, both of which help you feel fuller for longer. Per eight-ounce serving, the milk contains about 3 grams of each nutrient— making it a good source of fiber,” Gorin says. “Store-bought potato milk is also fortified with calcium and vitamin D, riboflavin, vitamin B12, and folic acid.”
In other words, it’s not just a novelty – it’s a nutritional heavyweight disguised as a humble spud.
How can you get your hands on this creamy creation?
If you’re in the US and want to join the potato party, here’s the lowdown:
- Book a flight to Sweden or the UK. (Extreme, but effective.)
- Make it yourself: Boil a potato, blend it, add some maple syrup. Voila! Hit us up if you actually try this.
- Wait patiently for it to hit US shelves. (Practice your best potato impression while waiting.)
- Convince your local barista that potato lattes are the next big thing.
- Start a potato milk underground movement. (First rule of Potato Milk Club: Don’t talk about Potato Milk Club.)
The future is… potato?
In a world where almonds are so last year, potato milk is a reminder that sometimes, the most innovative thing you can do is… mash up your vegetables and drink them. So next time you’re faced with a potato, ask yourself: “To eat, or to drink?” The answer might just surprise you.
Do say
I’m off to patent my next million-dollar idea: turnip tea. Because if potatoes can do it, why can’t turnips have their moment too?
Don’t say
Why would I stir mashed spuds into my coffee?