Easy Mashed Radish (Keto Radish Mash)

This creamy Radish Mash is a keto-friendly, nightshade-free alternative to the typical mashed potatoes, in addition to being even easier to make (no gluey taters here!). Ready in just half an hour with fresh spring radishes, these lightly mashed radishes are a healthy pink twist on the weeknight staple.

If you like creamy sides, try my almond milk mashed potatoes and my sauteed butternut squash.

Red Radishes: these small, mild vegetables are common in farmer's markets and supermarkets in the springtime, and though they're usually just relegated to garnish status, they can also be used to make a great mashed potato substitute that pairs beautifully with all sorts of brassica vegetables and stewed greens.

Fresh Garlic: this optional ingredient adds an umami element to the mash that really rounds out the overall flavor, and complements meats and root vegetables as a side dish.

Heavy Cream: for a dairy-free version you can use coconut cream or another higher-fat dairy alternative (or even more oil), but this is what helps balance out the slight sharpness from the boiled radishes. Try whipping it ahead of time to add a fluffier texture to your radish mash!

Oil: I used avocado oil for this recipe, but you can use any neutral-tasting oil you tolerate. Ghee or butter are other good options if you tolerate dairy, but check out my post on low histamine oils for more ideas.

See recipe card for exact ingredients and quantities.

• Radish - I haven't tried making this with other types of radish like daikon radish, but let me know if you give it a try (and how it turns out!). Radish is rather high in oxalate, so be aware of that if you have kidney issues, but the flavor is surprisingly pleasant and creamy - golden beets or turnip are the only alternatives you may be able to use to the common red radish, but note that the flavor will definitely vary.
• Cream - though technically you could leave this out or swap it for water, great alternatives include coconut cream, macadamia nut milk, or even equal parts tahini + water.
• Oil - you could leave out the oil, or instead of avocado oil you could use olive oil, ghee, or even flax seed oil for some extra anti-inflammatory omega 3 fats.

Try my mashed purple sweet potatoes for another nightshade-free variation on the usual mashed potatoes.

Fresh radish greens shouldn't be tossed out; they're a nutritious gem in the world of leafy vegetables. They've got a peppery punch similar to arugula, which can add a kick to salads.

If you're not into raw greens, carefully wash and then sauté them with a bit of garlic and olive oil until they wilt down into a tender, milder version of themselves. They're also great tossed into a stir-fry or low histamine soup, contributing a nutritious boost. You can even whip up a zesty pesto with radish greens, too.

If you're not on a low histamine diet, these mashed red radishes can stay good in the fridge for up to 4 days when stored in an air-tight container and cooled to room temperature beforehand.

But if you want to freeze them, I recommend cooking them fully before freezing. They’ll stay good in the freezer for up to 2 months, though the texture will get a bit denser the longer they stay in there.