Balinese mashed potatoes ala Dewi Desi

Ingredients for 2 servings:

• 200 g potatoes, floury, peeled
• 150 g coconut milk
• 10 g butter
• 2 pinches of black pepper, freshly ground
• 1 pinch(s) nutmeg, freshly grated
• 1 pinch of cardamom powder
• 4 g chicken stock powder (cafe bouillon)
• 10 g fried onions
• 10 g ginger root, finely diced, fresh or frozen
• 15 g pepper, red, mild, finely diced, fresh or frozen
• 20 g carrot(s), diced, fresh
• Celery, fresh or frozen, only 15 g of stalks
• e.g. Dill, fresh
• n. B. Celery leaves
• n. B. flowers and leaves

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

an exotic, spicy mashed potato as a side dish to fish and meat dishes

Wash and peel the potatoes, and halve them lengthwise, horizontally and vertically. Cut the quarters into thirds crosswise. Rinse the pieces and place them in a 1.5-liter saucepan. Add all the remaining ingredients for the puree and simmer with the lid on for 20 minutes. Meanwhile, wash and peel the fresh ginger, and cut them crosswise into approximately 4 cm long pieces. Cut the pieces lengthwise into thin slices and chop these into strips. Cut the strips crosswise into small cubes. Weigh the required amount and freeze the rest. Weigh frozen goods and thaw. Wash the peppers and remove the stems. Cut a thin slice from the top and use for garnishing. Cut the remaining peppers lengthwise, open them up, remove the seeds, cut them lengthwise into thin strips, and then cut these crosswise into small cubes. Cut a piece of a washed carrot about 4 cm long, peel it, slice it lengthwise into thin slices, and then cut these lengthwise into thin strips. Wash the fresh celery, pick off the leaves, and freeze. Cut the stalks crosswise into approximately 3 mm wide pieces. Weigh the required amount and freeze the rest. Weigh frozen goods and thaw. Drain the potatoes and let them cool slightly. Add all other ingredients to the broth and simmer with the lid on for 5 minutes, then remove from the heat. Press the still-warm potatoes into the broth using a potato or spaetzle press and mix until smooth. Do not overmix! Avoid using a hand blender or blender, as these methods result in a slimy texture. Add a little coconut milk if desired. Transfer the mashed potatoes to a serving dish, garnish, and serve warm.