Truffled Taro Root Mashed Potatoes
- 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
- 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.
taro toot, truffle butter, unsalted butter, shallot, garlic, parsley, tarragon, salt
Taken from www.epicurious.com/recipes/member/views/truffled-taro-root-mashed-potatoes-1202074 (may not work)