Savory Radish Mashed Potatoes

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If you ask me, mashed potatoes needed a fresh twist.

These radish mashed potatoes bring a mild peppery bite to everyone’s favorite comfort food side dish. The pink and white root vegetables add subtle heat and crunch to classic, creamy spuds.

They’re made just like regular mashed potatoes, but diced radishes get folded in at the end. A pat of butter and splash of warm milk help make them smooth and rich.

It’s a simple update that makes plain mashed potatoes more interesting, perfect for weeknight dinners or holiday meals.

What Kind of Radishes Should I Use?

Regular red globe radishes, which you’ll find in most grocery stores, work perfectly for this low-carb potato substitute. These common round radishes have a bright red skin and white flesh, and they’re usually sold in bunches with the greens still attached. While you could use other varieties like French Breakfast or Watermelon radishes, the standard red ones are usually the most affordable and readily available option. When selecting your radishes, look for firm, smooth ones without any cracks or soft spots, and make sure the leaves look fresh and green – this is a good indicator of how recently they were harvested. For this recipe, you’ll want to trim off both the greens and the root ends before cooking.

Options for Substitutions

Looking to switch things up with this low-carb mashed radish recipe? Here are some helpful substitution tips:

• Radishes: Since radishes are the main ingredient in this recipe, they can’t be substituted without completely changing the dish. However, you can mix different varieties of radishes for interesting flavor combinations.
• Thick cream: If you’re watching calories or don’t have thick cream, you can use half-and-half, whole milk, or even unsweetened almond milk. Keep in mind that the final texture won’t be as rich with lighter alternatives.
• Butter: For a dairy-free version, try using ghee or olive oil. You could also use coconut oil, though it might add a slight coconut flavor to your dish.
• Fresh garlic: Out of fresh garlic? Use 1/2 teaspoon of garlic powder instead. You can also use 1 teaspoon of pre-minced garlic from a jar.

Watch Out for These Mistakes While Cooking

The biggest challenge when making radish mashed potatoes is overcooking the radishes, which can make them waterlogged and result in a mushy, watery mash – instead, cook them just until fork-tender, about 12-15 minutes. A common error is not draining the radishes thoroughly enough after boiling, so make sure to let them steam dry for a few minutes in the colander before mashing to achieve that perfect, fluffy texture. To prevent gummy mashed radishes, avoid over-mashing them with an electric mixer; using a potato masher or food mill gives you better control and helps maintain the ideal consistency. For the creamiest results, always add warm cream and melted butter to your mash rather than cold ingredients, which can make the final dish heavy and dense.

What to Serve With Radish Mashed Potatoes?

These creamy mashed radishes make an excellent low-carb side dish that pairs wonderfully with classic main courses. Try serving them alongside a juicy grilled steak, roasted chicken, or pan-seared pork chops – they’ll work just like regular mashed potatoes but with a mild peppery twist. For a complete meal, I like to add some simple roasted vegetables like Brussels sprouts or green beans on the side. Since the mashed radishes are already rich and creamy, they also go really well with dishes that have a nice sauce or gravy to bring everything together.

Storage Instructions

Keep Fresh: These creamy radish mashed potatoes will stay good in the fridge for up to 4 days when kept in an airtight container. They’re perfect for meal prep, and you can portion them out for easy weekday meals!

Freeze: If you want to save them for later, spoon your mashed radishes into a freezer-safe container, leaving a bit of space at the top for expansion. They’ll keep well in the freezer for up to 2 months. Pro tip: Write the date on the container so you know when you made them!

Warm Up: To enjoy your leftover mashed radishes, warm them up in the microwave, stirring every minute until heated through. You can also heat them on the stovetop over medium-low heat, adding a splash of cream or butter if they seem a bit dry. Give them a good stir, and they’ll be just as tasty as day one!

Preparation Time	10-15 minutes
Cooking Time	20-25 minutes
Total Time	30-40 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 700-800
• Protein: 5-10 g
• Fat: 70-80 g
• Carbohydrates: 20-25 g

Ingredients

• 12 ounces of radishes (2 bundles)
• 3 cups water
• 1/2 cup thick cream
• 4 tablespoons butter
• 2 minced garlic cloves
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper

Step 1: Prepare and Boil the Radishes

In a medium-sized pot, pour in the water and heat it on high until it comes to a boil.

Meanwhile, slice the ends off the radishes for a clean cut.

Carefully place the prepared radishes into the boiling water.

Allow them to boil for about 20 minutes or until the radishes are very soft and can be easily pierced with a fork.

Step 2: Drain and Mash the Radishes

Once the radishes are fork tender, drain the water from the pot using a colander.

Return the radishes to the pot and add your desired amount of cream, butter, garlic, salt, and pepper.

With a potato masher or a mixer, mash the ingredients together until you achieve a smooth and creamy texture.

Taste and adjust the seasoning if necessary.

Step 3: Serve and Enjoy

Serve the creamy mashed radishes hot, as a delightful and unique side dish.

They make for a wonderful low-carb alternative to traditional mashed potatoes.

Enjoy your dish immediately while it’s warm!