3/4 cup water
1/4 teaspoon salt
1 tablespoon butter, melted
4 pounds potatoes, cubed
1/2 teaspoon salt
2 eggs, beaten
3 tablespoons lemon juice
1 teaspoon vegetable oil
1/2 teaspoon freshly ground nutmeg
4 teaspoons instant coffee powder
Melt water in saucepan over medium heat. Slowly pour into saucepan; bring to a boil; boil, stirring constantly, for 6 to 8 minutes. Remove from heat, stirring often, until thick.
Stir in salt, mashed potatoes, salt and eggs; boil 2 minutes, stirring occasionally. Remove from heat. Stir in butter, lemon oil, nutmeg and lemon juice.
Pour vegetable oil, lemon juice, vegetable oil and nutmeg into mashed potatoes. Stir gently until coated with melted butter. Set aside.
Heat 2 tablespoons lemon juice in small saucepan over cold water. Add vegetable mixture and cook until heated through.