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Gather the ingredients.
Peel the potato and cut it into 1-inch chunks. Transfer to a medium pot, then cover with at least 1 inch of water.
Bring to a boil over high heat and cook until fork-tender but not mushy, about 12 minutes.
Drain the potatoes. Place them in a blender along with the soaked and drained almonds (if using), sweetener of choice, vanilla (if using), and salt. Add 3 cups of cool water.
Blend until very smooth. Strain into a bowl or pitcher using a strainer lined with cheesecloth . Alternatively, you can use a nut milk bag.
Once strained, add more water as needed to achieve your desired consistency. Taste the milk and adjust sweetness, if needed. Chill in the fridge, shaking or stirring before serving.