Resembling a large, albino carrot in appearance, daikon, also known as a white radish, is a root vegetable with a mild, peppery flavor. If you’re looking for a low-carb option to mashed potatoes or simply want to try something new, daikon is an excellent substitute. Like potatoes, simply peel, cube and boil daikon until tender, then mash or puree to perfection, seasoning as desired to create an interesting alternative to traditional mashed potatoes.
Peel the daikon with a vegetable peeler. Cut off the tops and roots with a sharp knife.
Cut the daikon into 1-inch chunks. Add the peeled and cut daikon to a pot. Fill the pot with water, until the daikon is covered by at least an inch of water. Season the water with a few dashes of salt, if desired.
Bring the pot to a boil over high heat. When the water begins to boil, reduce the heat to medium to maintain a gentle simmer. Cook for approximately 15 to 20 minutes, or until fork-tender.
Strain the daikon into a colander. Return the daikon to the pot and mash with a potato masher. Add a splash of cream and a pat or two of butter to create a creamier consistency, if desired. If you’d prefer an even smoother consistency, puree in a blender or food processor. Add salt and pepper, to taste, if you would like.
Daikon can also be used as a substitute in other potato dishes such as roasted potatoes or potato salad.
Customize the flavor of mashed daikon by introducing fresh herbs and seasonings such as rosemary, basil, onion powder or garlic salt.
Try a mashed mix of half daikon, half potatoes for a lower-carb mashed potato option without sacrificing the potato flavor.
Christina Kalinowski is a writer from the Twin Cities who began her career in 2011. She contributes food and drink related articles to The Daily Meal. She holds a Master of Arts in sociology from Purdue University.