Now, it looked like your basic tuber, and we looked it up online for ideas about what to do with it, and in the end, we figured boiling it in preparation for mashing with butter, salt and pepper was a safe route. The texture was "brighter" than potatoes -- somewhat crisper -- but once cut, it developed an oozy slime. Fortunately, boiling took care of that. When mashing, it was almost powdery until we added butter.
As far as eating it goes, it was disappointing: the texture was a bit grainy, and the flavor was unremarkable: starchy and very slighty sweet. Whoever described it as nutty was far from the mark. It wasn't awful, but I won't bother to seek it out again.