Taiwan Milk Oolong Mashed Potatoes
2-3 lbs. potatoes, peeled and chunked
6-8 cups of water (enough to cover the potatoes)
5 tsp. Taiwan Milk Oolong tea
¼ cup. Butter
¼ cup Milk
Steep 3 tsp. of milk oolong in a pot with 6 cups of water.
Once you have a good, strong brew (3-5min), strain out the tea leaves.
Then add the potatoes to the tea.
Bring to boil and simmer until the potatoes are easily pierced with a fork, about 10- 15 min.
Drain the potatoes and set aside, saving 2 cups of the cooking liquid.
While potatoes are cooking :
Melt butter in a small sauce pan.
Steep 2 tsp of milk oolong tea in the melted butter for about 10 minutes.
Add milk about half way through the time and continue steeping.
Whip the potatoes with an immersion blender. Or, mash by hand.
Strain the melted butter mixture into the warm potatoes, to catch the tea leaves. (You don’t want the leaves in the potatoes) , Then whip to the desired consistency, using the reserved cooking liquid to moisten the potatoes as needed.