01
Yam
10.0best for drink1 cup : 1 cup
Neutral starch, less sweet
10.0
potatoes substitute
for drink.
Drinkable potato is largely fermented — vodka and Polish wódka use potato wash mashed and fermented. In non-alcohol contexts, potato milk (Dug-style, blended with starch and lipids) sits at 50-100 cP, near skim milk. Substitutes here are ranked by blendability, suspension over 30+ minutes without settling beyond 5%, and mouthfeel. Yam and cassava extend potato's neutral starch base; sweet potato adds color and sweetness.
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adjustment for drink
Yam in drinkable form (West African yam-based fermented drinks, smoothies) blends to 250 cP with 1 cup mashed yam plus 2 cups water or milk. Boil yam 25 minutes first, mash, blend. Use 1:1 cup of potato. Suspension holds 30 minutes before settling 5% — add 1/4 tsp xanthan to extend.
02
Cassava
10.01 cup : 1 cup
Starchy and neutral, closest swap
10.0
adjustment for drink
Cassava in drinkable form (cassava milk, fermented chicha) reaches 200 cP at 1 cup boiled mash plus 2 cups liquid. Boil cassava 25 minutes, mash smooth, sieve to remove fibers, blend. Use 1:1 cup of potato. Stays suspended 30 minutes; add 1/4 tsp xanthan for longer hold.
03
Parsnips
10.01 cup : 1 cup
Slightly sweet, mash or roast same as potato
10.0
adjustment for drink
Parsnip in drinkable form gives a sweet-earthy smoothie at 220 cP — 5% sugar adds natural sweetness. Boil 20 minutes, mash, blend with 2 cups milk or oat milk per cup of mash. Use 1:1 cup of potato. Pair with cinnamon and ginger for a parsnip latte; sweetness needs no added sugar.
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04
Breadfruit
10.01 cup : 1 cup
Starchy tropical fruit, roast or boil like potato
10.0
adjustment for this dish
Breadfruit in drinkable form (Caribbean breadfruit shake) blends to 230 cP with 1 cup steamed mash plus 2 cups coconut milk. Steam first 30 minutes, mash, blend at high speed 60 seconds for sub-200-micron particles. Use 1:1 cup of potato. Pair with nutmeg and brown sugar for tropical drink.
05
Kohlrabi
6.71 cup : 1 cup
Low carb swap, roast or mash when tender
6.7
adjustment for this dish
Kohlrabi blended into a smoothie reads pungent because of mustard-oil compounds. 4% starch barely thickens — drink lands at 100 cP, near skim milk. Pair with apple, lemon, and mint to mask the mustard edge. Use 1:1 cup of potato. Best in green-juice contexts where pungency is welcome.
06
Cornstarch
3.31 tbsp : 1 tbsp
Pure thickener; use 1 tbsp cornstarch slurry per potato to thicken soups, no bulk or texture
3.3
adjustment for this dish
Cornstarch in a drink role thickens base liquid only — no bulk. For potato-milk style drinks, dissolve 1 tbsp cornstarch in 1 cup milk, heat to 180°F whisking, cool. Body lands near 200 cP. Use 1 tbsp per potato called for. No fiber, no body — pure thickener function.
07
Plantain
3.31 cup : 1 cup
Green plantain for starchy savory dishes
3.3
adjustment for this dish
Plantain in drinkable form (champola) uses ripe plantain blended with milk and ice. Mash 1 ripe plantain with 1 cup milk and ice, blend 60 seconds at high speed. Body lands at 350 cP — thicker than typical potato drink. Use 1:1 cup of potato but expect distinctly tropical, sweet flavor.
08
Sweet Potato
10.01 cup : 1 cup
Sweeter, works in most potato recipes
10.0
adjustment for this dish
Sweet potato in drinkable form (sweet potato latte) blends to 280 cP with 1 cup roasted mash plus 2 cups milk. Roast at 400°F for 45 minutes to concentrate sugars first. Use 1:1 cup of potato. Pair with cinnamon, brown sugar, or matcha. Settling minimal at 30 minutes thanks to higher pectin.