Ingredients
2 pounds taro toot, peeled and cut into chunks
3 tablespoons truffle butter, or 4 tablespoons butter plus 2 tablespoons truffle oil
4 tablespoons unsalted butter
1 shallot
3 cloves fresh garlic
1 teaspoon minced fresh parsley
1 teaspoon minced fresh tarragon
Salt and Pepper to taste
Preparation
Place taro root in a large pot and cover with water. Bring to boil and cook until fork-tender, 25 to 30 minutes. Drain and transfer to a large serving bowl. Add truffle butter, or butter and truffle oil, and unsalted butter, mash as you would mashed potatoes. Saute minced garlic and shallots in a separate pan in truffle oil, mix into potatoes. Mix in parsley and tarragon to taste and season with salt and pepper.
