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

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.