Looking for the best Potato Substitutes that don’t taste like a sad compromise? Whether you’re cutting carbs, avoiding nightshades, or just want something new, these tasty alternatives have got you covered.
I’ve been on the keto diet myself, and let me tell you—saying goodbye to potatoes felt like ending a long-term relationship. French fries? Mashed potatoes? Roasted wedges? Yeah, I miss them all like crazy. But thankfully, there are some seriously good potato substitutes out there that won’t leave you crying into your cauliflower. I’ve tried the soggy ones so you don’t have to—these picks are actually worth your fork.
When you’re trying to stay low carb, finding decent alternatives to potatoes can feel like a cruel joke. But don’t worry, there are plenty of creative swaps that bring all the texture and comfort without the carb crash. Some even crisp up just like the real deal (yes, really). So grab your air fryer or roasting pan, and let’s talk about the best ways to fake out your spuds.
BEST POTATO SUBSTITUTES THAT ACTUALLY TASTE AMAZING
1. CAULIFLOWER
Why it works: Cauliflower is the OG potato swap—mild in flavour, super versatile, and mashable like a dream.
How to use it: Steam or boil it, then mash with butter, garlic, and a splash of cream (or go full purée for a silky finish). You can even chill it and toss it in a tangy dressing for a fun twist on a summer classic.
Best for: Mashed “potatoes,” faux potato salad, cauliflower tots, or as a creamy base in soups or shepherd’s pie.
Try it: My creamy mashed cauliflower (you’ll never miss the spuds!) or cauliflower “potato” salad for a low-carb BBQ side that totally hits the spot.
2. TURNIPS
Why it works: Turnips have a slight bite to them, but once cooked, they mellow out and their texture gets surprisingly close to potatoes.
How to use it: Peel, cube, and roast, air fry, or boil them—especially good tossed in olive oil and herbs. They mash up nicely too if you’re feeling cozy.
Best for: Roasted “home fries,” low-carb stews, a chunky breakfast hash… or mashed with butter and cream if you’re feeling extra.
Try it: My mashed turnips—a buttery, earthy side that gives mashed potatoes a serious run for their money.
3. RUTABAGA (SWEDE)
Why it works: Slightly sweet and starchy with a golden colour that mimics Yukon Golds—rutabagas hold up well to roasting and mashing
How to use it: Cube and roast, or boil and mash with butter and salt.
Best for: Mash, fries, or hearty casseroles. (They’re like potatoes with personality.)
4. KOHLRABI
Why it works: When it comes to potato substitutes, kohlrabi makes a great choice. It’s crisp when raw and softens nicely when cooked—mild enough to mimic potatoes in many dishes.
How to use it: Peel and cube for roasting or pan-frying. You can also grate it for hash browns.
Best for: Fries, roasted side dishes, or as a potato-ish base for a gratin.
5. CELERY ROOT (CELERIAC)
Why it works: Earthy, starchy, and creamy when cooked—it has that comforting potato-like texture.
How to use it: Peel, boil, and mash, or cut into cubes and roast.
Best for: Mash, soups, or baked celeriac fries.
6. ZUCCHINI
Why it works: Zucchini isn’t starchy, but when spiralized or roasted, it steps up as a light potato-ish swap.
How to use it: Spiralize for a potato-free “hash” or slice and bake with cheese like a casserole.
Best for: Hash, baked zucchini fries, or a cheesy bake.
7. RADISHES
Why it works: Hear me out—when cooked, radishes lose their bite and turn into tender, almost potato-like bites.
How to use it: Halve or quarter, toss in oil and seasonings, and roast or sauté until golden.
Best for: Breakfast hash, roasted sides, or even faux potato salad.
8. BUTTERNUT SQUASH
Why it works: Sweet, starchy, and creamy when roasted—it’s a great alternative when you want something a little richer.
How to use it: Cube and roast or mash it up. It also air fries like a champ.
Best for: Fries, mash, or loaded “baked potato” vibes with butter and herbs.
9. PARSNIPS (IF YOU’RE NOT STRICT KETO)
Why it works: Sweet and starchy like a carrot-potato hybrid. Not the lowest in carbs but still a great swap.
How to use it: Peel and roast, mash, or slice into fries.
Best for: Roasted sides, mash, or as a hearty soup filler.
10. JICAMA
Why it works: Crisp and refreshing when raw, but when you cook it? It softens just enough while staying slightly firm—kind of like a waxy potato that hits the gym.
How to use it: Slice into thin fries, toss in oil and seasoning, then bake or air fry until golden and crisp.
Best for: Keto-friendly fries, oven-roasted “home fries,” or even nacho-style wedges.
Try it: These jicama fries are crispy, salty, and totally scratch that fry itch—without the carb crash.
FREQUENTLY ASKED QUESTIONS
Turnips are your best bet—they have a subtle bite when raw but mellow out with cooking, giving a texture close to potatoes. Rutabagas are another great option with a slightly sweeter flavour but similar feel.
Veggies like cauliflower, turnips, and zucchini are fantastic low-carb, diabetic-friendly options. They have a similar texture to potatoes but won’t spike blood sugar levels. Plus, they’re super versatile and delicious in all kinds of recipes.
Cauliflower reigns supreme as a mashed potato substitute, but turnips and rutabagas also shine roasted or mashed. These veggies mimic the fluffy texture and soak up seasonings beautifully, just like russets.
Cauliflower and jicama are top contenders here. Both can be sliced into fry shapes and baked or air fried until crispy. Cauliflower fries have a mild flavour and creamy texture, while jicama fries bring a nice crunch with a slightly sweet twist. Want to see for yourself? Check out my jicama fries recipe!
Actually, all real potatoes—including russets, Yukon golds, and reds—are relatively high in carbs compared to most veggies. That’s why cauliflower and other low-carb substitutes have become popular for anyone watching their carb intake. So if you’re after the lowest actual potato, small new potatoes tend to have slightly fewer carbs, but cauliflower beats them all for low-carb living.
Finding tasty potato substitutes doesn’t have to feel like punishment. Whether you’re keto, diabetic, or just trying to shake things up in the side dish department, there are plenty of ways to skip the spuds without feeling deprived. I’ve tried just about all of them (bless my air fryer), and trust me—some of these swaps seriously deliver. From crispy jicama fries to buttery mashed cauliflower, there’s life after potatoes.
So next time you’re craving comfort food, reach for one of these potato alternatives instead. You’ll save on carbs without sacrificing flavour—or that satisfying starchy vibe. Honestly, some of these subs are so good, you might not even miss the real thing. (Okay, maybe just a little, but your blood sugar will thank you.)
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