Taro Recipe

Safety and peeling

Wear gloves or avoid prolonged contact with raw taro skin if you have sensitive skin — raw taro can cause mild irritation. Rinse the taro root under cold running water. Use a sturdy knife to trim both ends, then peel the skin with a vegetable peeler or a paring knife. Remove any dark spots or fibrous areas. Cut the peeled taro into roughly 1-inch cubes so they cook evenly.

If you prefer roasting rather than boiling/steaming, preheat the oven to 425°F (220°C) and toss peeled cubed taro with 2 tbsp olive oil and 1/2 tsp salt; roast on a baking sheet for 25–35 minutes, turning once, until tender and lightly browned. Follow the rest of the directions for seasoning as desired.

Boiling

Place the taro cubes in a medium pot and add about 8 cups water and 1 tsp salt (enough water to cover by 1 inch). Bring to a gentle boil over high heat, then reduce to a simmer. Cook until taro is fork-tender, about 15–20 minutes depending on cube size. A knife should slide through easily and the texture should be creamy when mashed.

Steaming (alternative)

If steaming, bring a pot of water to a boil with a steamer basket in place. Put the taro cubes in the basket, cover, and steam 18–25 minutes until tender. Steaming preserves slightly more flavor and reduces water absorption.

Drain the taro well in a colander and return it to the hot pot for 1 minute off the heat to allow excess moisture to evaporate. This helps prevent a watery mash.

Heating milk and butter

While the taro drains, warm 1 cup milk and 2 tbsp unsalted butter in a small saucepan over low heat until the butter melts and the mixture is hot but not boiling. Stir in 1 tsp minced garlic to warm it through. (For a coconut version, substitute 1/2 cup coconut milk + 1/2 cup milk or use 3/4–1 cup coconut milk alone.)

Mash to desired texture

Return the drained taro to the pot or a mixing bowl. Use a potato masher or a ricer for a smooth texture. Begin mashing while gradually adding the warm milk-butter mixture until you reach the desired consistency. Taro is denser than potato; add liquid slowly. For a chunkier texture, mash less and fold in liquid.

Season the mashed taro with 1 tsp sea salt (adjust to taste) and 1/2 tsp black pepper. Stir in 2 tbsp chopped chives or green onions. For an Asian-style finish, drizzle 1 tsp toasted sesame oil and sprinkle 1 tbsp toasted sesame seeds. Taste and adjust seasoning.

Spoon the mashed taro into a serving bowl, dot with an extra pat of butter or a drizzle of olive oil, and garnish with additional chives, sesame seeds, or a sprinkle of black pepper. Serve hot as a side dish in place of mashed potatoes, or use as a base for saucy mains.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of milk to loosen the texture as needed.