Spud Shake: The Potato Milkshake, Two Ways
You may (or may not) find it reassuring to note that this does not actually contain a lot of potato. For the amount specified here (which, I would say, makes 2 small, thick shakes), you’d need less than one average-sized spud, so you may as well cook up more than that and use the remaining specimens for something more conventional. You can also add more milk if you prefer it not to be quite so thick.
The Base Shake:
- 50g cooked potato
- 100ml milk
- pinch of salt
- 1 tblsp honey
- 1 tblsp lecithin granules
The Fruity Bit:
- 200g fresh mango chunks (flesh from 1 ripe mango)
- 1 ripe banana
You’ll also need:
- A blender
- You need just a small amount of potato which has been boiled or steamed and then allowed to cool (so, as noted above, do cook more than one spud, you’ll always find a use for the others).
- Add the cooled potato, milk, fruit (either the banana or mango) and a pinch of salt to the blender and (guess what) blend.
- Now add the honey. Start with just one or two tsp, blend and taste and add more if you like.
- Add the lecithin granules and blend. You can leave the lecithin out if you like, but it really does improve the texture of the shake.
- Now take a deep breath, pour and drink. It’s really not that bad!
- Well, I figure if you’re game enough to get this far, you might have variations of your own that you’ll want to try.
- This probably amounts to spud shake for 2. It’s quite rich and thick, so you really don’t need big portions. That, coupled with the fact that (if you tell them what’s in it) people are going to think it strange enough to only want a small amount to begin with anyway!