Wearing gloves, slice the skin off a large taro root. Rinse, then cut into sections and cut the sections into slices roughly a quarter inch thick. Heat a little oil in a pot, briefly stir fry the slices, then add water (enough to cover at least halfway, but you're not making soup). Simmer, stirring occasionally until the taro softens, adding water if necessary, then season with salt and sprinkle with green onion cut into thin slices. Eat.
I've decided that it's better than mashed potatoes, and practically a comfort food.