Wash the taro thoroughly
Peel the skin completely
Cut into evenly sized pieces
Rinse the pieces again
Boil in salted water until tender
Drain the water
Mash, mash with butter, or season as desired
Alternatively, steam until soft
Alternatively, roast with oil and seasoning at 400°F until tender
Alternatively, fry after boiling or steaming until crisp
Serve hot