Balinese mashed potatoes "Kuta Sunset"

Ingredients for 2 servings:

• 200 g floury potatoes (approx. 260 g gross)
• 120 g whole milk
• 60 g ricotta (alternatively crème fraîche)
• 30 g creamy coconut milk (24% fat)
• 10 g butter, salted
• 2 pinches of white pepper from the mill
• 1 pinch(s) nutmeg, freshly grated
• 1 pinch of cardamom powder
• 2 tsp chicken broth, granulated (strong bouillon)
• n. B. Salt and pepper, white from the mill
• 10 g ginger, fresh or frozen
• 20 g pepper, red, mild, fresh or frozen
• 20 g carrot(s)
• 20 g Kailan (Chinese broccoli)
• 4 m.-sized shrimp(s), fresh or frozen
• 1 piece(s) carrot(s)
• n. B. flowers and leaves

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 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 ingredients up to and including the chicken broth 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 them into strips. Cut the strips crosswise into small cubes. Weigh the required amount and freeze the rest. Weigh the frozen goods and let them thaw. Wash the peppers, remove the stems, cut them lengthwise, open them up, remove the seeds, cut them lengthwise into thin strips, and then cut these crosswise into small cubes. Cut a 4 cm long piece and a thin slice from a washed carrot. Peel the 4 cm piece, cut them lengthwise into thin slices, and then cut these lengthwise into thin strips. Carve the slice into a star shape. Wash the kailan and separate the leaves from the stem. Discard the woody stem. Separate the thin leaf stalks from the leaves along the midrib and cut crosswise into thin rolls. Finely chop the leaves and use them along with the stalks. Drain the potatoes and let them cool slightly. Add the prepared colorful filling to the broth and simmer with the lid on for 5 minutes. Remove from the heat. Press the still-warm potatoes into the broth (potato ricer or spaetzle press). Avoid using a hand blender or blender, as these methods result in a gluey texture. Add whole milk as needed. Season with salt and white pepper. Keep warm until ready to use. To garnish, wash the fresh shrimp and the thawed frozen shrimp. If necessary, remove the head of all shrimp with a half twist and then wash all shrimp again. Using small scissors, cut each shrimp down the back to the last segment (leave this segment and the tail if desired; see photo). Peel off the chitinous shell, removing the black intestine, and pull the rest of the body out of the last segment. Steam the 4 shrimp in a little water until they turn pink. Remove immediately and use for garnishing. Transfer the mashed potatoes to a serving dish, garnish, and serve warm.