PREPARING THE TARO
Wash the taro corms well. Don't peel. Place in a pot and cover with water.
Cover pot and place over high heat. When it gets to a boil turn down to medium heat. Continue to cook until you can poke a fork through the center of the corm very easily. Remove taro from pot. Put in cold water. Now you can peel it with your hands.
Break the cooked corms on a poi-pounding board or a shallow, heavy pan. Break the taro into very small pieces with a poi pounder or potato masher. Wet your free hand, slip it under the taro and turn it over so it won't stick to the board. When taro is in small pieces, wet the bottom of the masher. Continue to mash and turn the taro until its smooth and thick. Keep your hand and the pounder wet. Scoop up the thick poi and place it in a bowl, adding a little water at a time. Mix it into the poi with your hand and fingers. Keep adding water a little at a time and mixing it until its as thin or thick as you like.