If you're in need of a substitute for potatoes, look no further! Maybe the local grocery store was out, you simply forgot it or you need an alternative due to a dietary restriction or personal preference. Whatever the case may be, here are 14 great replacements by use.
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Hearty with a creamy texture, potatoes are delicious used in so many different ways.
No matter what you're serving, there is sure to be a way to incorporate potatoes into your spread of side dishes.
From a creamy mash alongside a roast dinner to potato salad at a barbecue, starchy potatoes in some form is sure to be a good choice!
But what if you have found yourself out of potatoes? Or maybe you want to incorporate some different vegetables into your recipe?
The good news is that there are several options that work well in different potato recipes and this list is here to give you ideas!
Note: If making a recipe that is a specific way of preparing potatoes, I recommend searching for an alternative that is written for the vegetable that you use rather than straight substituting the vegetable for the potato.
(For example, if you are looking for a mashed potato substitute, let this list inspire you with a vegetable to use instead and then do an internet search for that, such as searching "cauliflower mash".)
But in recipes where potatoes are just an ingredient, such as a curry or stew, you can make the swap directly to the recipe.
Common Potato Uses
There are so many delicious ways to prepare potatoes! Fried, roasted, mashed, grilled, baked, potato chips. The list goes on. They are also an ingredient in other favorite potato dishes such as:
Soups and Stews: Often included in soups and stews, potatoes add texture, flavor and heartiness to recipes like potato soup or chicken pot pie soup.
Curry: Perfect for absorbing the flavors of the spices, potatoes add texture and filling to various curry dishes such as this Tikka Masala.
Gnocchi: Potatoes are a typical ingredient in these tasty Italian dumplings.
Casseroles: Potatoes add heartiness and flavor to dishes like shepherd's pie.
Hash: Along with other ingredients such as vegetables and meat, hashes often include potatoes which are cooked until crispy and golden brown.
Considerations for Choosing the Best Substitute
Flavor Profile: Different substitutes have distinct flavors that can impact the overall taste of your dish. For instance, cauliflower has a mild and neutral taste, while sweet potatoes add a hint of natural sweetness. Does the potato contribute strongly to the flavor of the dish or does it absorb the other flavors? Will something with a unique flavor alter the taste?
Texture and Consistency: When choosing a substitute, keep in mind the desired texture and consistency of your dish. Does the substitute need to hold its shape? Will if be mashed or pureed?
Nutrition and Dietary Considerations: If you are cooking for someone following a specific diet, such as keto, you may need to consider whether you are choosing a low-carb vegetable for your alternative.
Substitutes for Potatoes
1. Sweet Potatoes or Yams
One of my all time favorite foods, sweet potatoes can add a delicious flavor twist to almost any dish that calls for regular potatoes. They cook quite similarly in time and texture so typically can be used without any other changes.
Notes: Sweet potatoes and yams will impart a slightly sweet flavor to your dish compared to traditional potatoes.
While you can buy them in different colors, most often they are orange and so they may impact the color of your dish.
When To Use It: This is a good option in soups, casseroles, stews, curries, hash, potatoes skins, fries and more!
Substitution Directions Use 1:1 as a replacement by volume (1 cup per 1 cup).
2. Cauliflower
With a mild flavor and creamy texture, cauliflower is common substitute for potatoes, especially for those looking for more low starch options or on a low-carb diet.
Why It Works: When cooked certain ways, cauliflower can be a bit more watery than potatoes. If you are making something where this might impact the texture (such as gnocchi), you may need to squeeze out the extra moisture from the cooked cauliflower before adding it to the recipe.
When To Use It: This makes an excellent choice in place of potatoes for soups, stews, curries, casseroles, mashes and more.
Substitution Directions: Use 1:1 as a replacement by volume (1 cup per 1 cup).
3. Turnip
With a slightly more earthy taste than potatoes, turnips have a similar texture and can add a welcome flavor twist to some dishes.
When To Use It: Try using turnips in soups, stews and even to make fries.
Substitution Directions: Use 1:1 as a replacement by volume (1 cup per 1 cup).
4. Rutabaga
With a similar taste to turnips but slightly more sweet, rutabagas are another excellent alternative to potatoes in a variety of recipes.
Notes: Not sure the difference between turnips and rutabagas? Turnips tend to be slightly smaller and purple-white color while rutabagas are usually a bit bigger and brownish-yellow.
When To Use It: This swap is a great option for soups, stews and even in some casseroles such as shepherd's pie.
Substitution Directions: Use 1:1 as a replacement by volume (1 cup per 1 cup).
5. Celery Root
Also known as celeriac, celery root is the bulb of the celery plant. It has a bit of a celery-like flavor and slight sweetness. When cooked, it takes on a texture similar to a potato.
When To Use It: Try using this swap in soups, stews and curries.
Substitution Directions: Use 1:1 as a replacement by volume (1 cup per 1 cup).
6. Parsnip
With a distinct slightly sweet and nutty flavor, parsnips develop a tender and creamy texture when cooked which makes them a great substitute for potatoes.
Notes: Parsnips have a bit of a strong flavor that may not be liked by all and which may not be a perfect substitute for some dishes.
When To Use It: Try this alternative in soups, stews and hashes.
Substitution Directions: Use 1:1 as a replacement by volume (1 cup per 1 cup).
7. Carrots
With a natural sweetness and distinct flavor, carrots can actually work surprisingly well in place of potatoes for various recipes.
Notes: Like sweet potatoes, carrots may result in a more orange dish than the original recipe.
When To Use It: Try incorporating this swap into soups, stews, curries, casseroles, hashes and more. Carrots can also be used to make fries and mashes.
Substitution Directions: Use 1:1 as a replacement by volume (1 cup per 1 cup).
8. Butternut Squash
With a subtly sweet flavor and creamy texture, butternut squash can work well and add depth to some recipes that call for potatoes.
Notes: Butternut squash will impart an orange flavor onto your dish.
When To Use It: This swap is great for soups, stews, curries and casseroles.
Substitution Directions: Use 1:1 as a replacement by volume (1 cup per 1 cup).
9. Zucchini
With a neutral flavor and tender texture, zucchini is a great alternative to potatoes in some recipes. Zucchini tends to take on the flavor of whatever dish it is in (even chocolate muffins!) and so this swap may even go unnoticed by those eating the dish.
Notes: Zucchini may impart a green color into your recipe.
Like cauliflower, zucchini can be significantly more watery than potatoes so keep that in mind as to whether it could impact the dish.
When To Use It: Substitute zucchini in casseroles, soups, stews, curries, hashes and more.
Substitution Directions: Use 1:1 as a replacement by volume (1 cup per 1 cup).
10. Red Radish
While they have a strong, pepper flavor when raw, red radishes tend to mellow out when cooked and develop a texture similar to potatoes.
When To Use It: This swap is great in soups, stews, curries and recipes where the potatoes are roasted.
Substitution Directions: Use 1:1 as a replacement by volume (1 cup per 1 cup).
11. Daikon Radish
A type of radish but with a slightly milder flavor than red radishes, daikon develops a tender texture when cooked, making it a suitable option in place of potatoes for some recipes.
When To Use It: Try this swap in soups, stews and curries.
Substitution Directions: Use 1:1 as a replacement by volume (1 cup per 1 cup).
12. Plantain
While they make look like a banana, platanos verdes (green plantains) have a starchy taste and texture that is similar to potatoes. They can be boiled, baked, mashed or even turned into chips, just like potatoes.
Notes: Mature plantains (yellow-black in colour) tend to have a more sweet taste, so if you are using them in place of potatoes, make sure you pick a green one for less of a banana-like taste.
When To Use It: Try this substitute in recipes where the potatoes are roasted or fried such as a hash.
Substitution Directions: Use 1:1 as a replacement by volume (1 cup per 1 cup).
13. Jicama
With a slightly sweet flavor and crunchy texture, jicama is generally consumed raw. However, it can be cubed and cooked in recipes to soften and somewhat mimic the texture of a potato.
Notes: When cooked, jicama is not quite as tender and creamy as a potato.
When To Use It: This swap could work in soups and stews.
Substitution Directions: Use 1:1 as a replacement by volume (1 cup per 1 cup).
14. Kohlrabi
Like a cross between turnip and cabbage, Kohlrabi is a versatile vegetable that can mimic the consistency of a potato when cooked.
Notes: Kohlrabi does have a slightly cabbage-like taste which may not be suitable in all dishes.
When To Use It: This swap is an excellent choice for soups, stews, curries and casseroles.
Substitution Directions: Use 1:1 as a replacement by volume (1 cup per 1 cup).
Summary (By Use)
Frequently Asked Questions
If you're looking for an alternative to potatoes for stew, try replacing them with cauliflower, turnip, parsnips, radishes or kohlrabi.
Related: Yukon Gold Potato Substitutes
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