Fantastic flavor – far surpasses plain-old mashed potatoes! This dish
was created in our farm kitchen by cowboy Al Brenner after one of
our big potato harvests.
Approximately equal amounts
(50-50% by volume) of daikon and
potatoes; unpeeled is fine
Any combination and amount of olive
oil, milk, yogurt, butter, sour cream, cottage cheese, or whatever you
usually like to add to make mashed potatoes creamy
Salt and pepper
Cut daikon and potatoes into 1-2” chunks. Boil in a large pot of water.
Check potatoes and daikon after 10 minutes for tenderness with a
long, sharp knife. Remove to a large bowl those which are tender,
leaving the rest to boil until done. Mash daikon and potatoes together
in the large bowl with remaining ingredients.