Wash and peel the potatoes, cut in half lengthways horizontally and vertically. Divide the quarters diagonally into thirds. Rinse the pieces and place in a 5 liter saucepan. Add all remaining ingredients for the porridge and simmer with the lid on for 25 minutes.
In the meantime, wash the fresh ginger, peel it and cut it crosswise into pieces approx. 4 cm long. Cut the pieces lengthways into thin slices and cut them into strips. Work the strips crosswise into small cubes. Weigh the required amount and freeze the rest. Weigh frozen goods and allow to thaw.
Wash the peppers, remove the stem. Cut a thin slice from above and use it as a garnish. Cut the remaining chili peppers lengthways, fold open, core, lengthways into thin strips and cut them crossways into small cubes. Cut a 4 cm long piece from a washed carrot, peel it, cut lengthways into thin slices and cut them lengthways into thin strips. Wash the fresh celery, pluck the leaves and freeze. Cut the stems crosswise into pieces approx. 3 mm wide. Weigh the required amount, freeze the rest. Weigh frozen goods and allow to thaw.
Remove the potatoes with a sieve ladle and let them cool down a little. Put the prepared vegetables in the broth and simmer for 5 minutes with the lid on.
Remove the saucepan from the stove. Press the warm potatoes into the broth (potato press or spaetzle press) and stir until homogeneous. Don't stir too much! Avoid using a wand or blender as these methods result in a sticky texture. Add some coconut milk as needed.
Place the mashed potatoes on a serving dish, garnish and serve warm.