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

Directions

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.