Ingredients: 1 lb. taro root, peeled and cubes (large dice) 8 oz. baking potatoes, peeled and cubes (large dice) 1/4 c. butter, softened 1/3 c. heavy cream, warmed salt to taste
Directions:Steam taro and potatoes until fully cooked, about one hour. When fully cooked, place taro and potatoes into medium size mixing bowl and mash with a wire whisk. Mix in the butter and the warm cream until the potato absorbs all the liquid. The consistency should be light and fluffy. Season with salt to taste. |