One of the advantages plant-based milk has over traditional dairy is that it requires fewer natural resources and is less of a burden on the environment. That is not to say that alt-milks are all equal when it comes to sustainability; nuts like pistachios and almonds require considerable water to grow, something especially concerning when these crops come from drought-stricken California.

However, scientists in Sweden have found a way to make plant-based milk from a humble yet hardy crop—potatoes. Thanks to research led by Professor Eva Thornberg of Lund University, spuds can now be a part of breakfast without being fried into hash browns. Thornberg’s patented research is behind Dug, potato-based milk now available in Sweden and the UK.