Bring a medium pot of water to a boil, then add the taro and cook until very tender, about 40-60 minutes. You want it to be really soft so that you can mash it easily later on.
This recipe is a pain in the butt to store. If you’re not eating it the day that you make it, make sure you freeze it to preserve the mochi and the taro. Otherwise, the taro will spoil if you leave it at room temperature, or the mochi will get hard if you leave it in the fridge. You can also make a smaller batch if you can’t eat or give it away fast enough.