Mashed Taro Recipes

MASHED TARO

Steps:

• Peel taro and cut into large chunks.
• Add taro plus 1 teaspoon of salt to a large pot and cover with cold water, bring water to boil over medium-high heat.
• Reduce heat to simmer, cover the pot and allow to cook for 25-30 minutes or until taro when pierced with a fork is soft.
• While taro is boiling, heat a small saucepan over medium heat, add minced garlic cook until fragrant, stirring constantly, about 1 minute.
• Using a colander drain the taro and transfer to a large mixing bowl.
• Mash taro using a potato masher or a handheld mixer until smooth and fluffy.
• Add vegan butter, roasted garlic, salt and stir to combine. Serve immediately.

15 BEST WAYS TO COOK WITH TARO

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a taro recipe in 30 minutes or less!

YUKON GOLD MASHED POTATOES WITH ROASTED SHALLOTS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place the shallots, oil, broth, thyme, pepper and salt in a small casserole dish. Cover and roast until the shallots are very soft and brown, about 45 minutes. Remove the casserole from the oven.
• Cook the potatoes in a large pot of boiling water until soft, about 20 minutes. Drain and place the potatoes back in the pot over low heat to dry.
• Heat the milk over medium low heat. Add it to the potatoes and beat with a mixer. Add the roasted shallots and beat again until potatoes are smooth.

TRUFFLED TARO ROOT MASHED POTATOES

Steps:

• 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.

BOILED TARO WITH COCONUT MILK

Steps:

• Scrub the outside of the taro.
• Place in a pot with enough water to half cover the taro.
• Cover and boil for about 1 1/2 hours, or until tender. (Make sure the taro is cooked very well, for the starches can irritate and scratch the throat if not cooked through completely).
• Remove and cool.
• Peel away the outside skin and chop taro into large cubes. (Cooked taro at this point can be mashed and formed into cakes that are delicious sauteed with butter).
• Place the coconut milk and the taro cubes into a saucepan and heat thoroughly.
• There should be enough milk to just cover the taro.
• Taste during cooking to see if taro needs more salt.