- 3 lb russet potatoes
- 6 Meyer Lemon tea bags or 6 teaspoons Lemon Blossom
- 4 garlic cloves, chopped in half
- 1/2 cup butter
- 2 tbsp milk
Peel potatoes and cut into cubes. In a 5 quart pan add potatoes, salt and enough water to cover potatoes. Add 4 Meyer Lemon tea bags or 4 teaspoons Lemon Blossom and garlic to the water. Bring water to a boil then reduce heat and allow to continue cooking until potatoes can be mashed easily. Approximately 30 minutes.
While draining potatoes and garlic pieces, remove the tea bags. Place potatoes in a large bowl, add butter, milk and the contents of 2 Meyer Lemon tea bags or 2 teaspoons Lemon Blossom. Blend with mixer until smooth.