Ingredients

• 3 pounds taro, peeled and cubed
• 2 cups milk
• 1 cup macadamia nuts, toasted and smashed
• 1 stalk lemon grass, split
• 2-inch piece ginger root
• 2-inch piece galangal root
• Salt and pepper, to taste

Instructions

1. Boil the taro in water for 1 hour or until tender. In another saucepan, combine remaining ingredients over low heat. Cover and let steep while the taro cooks. Drain the taro and transfer to a mixing bowl. Pass the infused milk through a sieve to remove the solids and add to the bowl of taro. Mash the taro as you would potatoes. Season with salt and pepper.