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Part 1
- 500 g Organic Red French Fingerling Potato (18 ounces), peeled (These are the ones I used)
- 785 mL Water (28 ounces) Summit Spring for me
- 1.5 tsp Celtic Sea Salt
Part 2
- 56 mL Organic Tiger Nut Oil (tuber, NOT a nut) (2 ounces) Organic Gemini
- 112 - 170 mL Tiger Nut Milk OR Milk of Choice (4 - 6 ounces) tuber, NOT a nut
- 1/2 tsp Celtic Sea Salt
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