Balinese mashed potatoes Sanur Beach

Ingredients for 2 servings:

• 200 g floury potatoes, approx. 260 g gross
• 100 g whole milk
• 60 g coconut milk, creamy, approx. 24% fat
• 2 pinches of black pepper, freshly ground
• 1 pinch(s) nutmeg, freshly grated
• 2 tsp, leveled chicken broth powder
• 10 g butter
• 10 g ginger, diced, fresh or frozen
• 10 g pepper, red, mild, diced, fresh or frozen
• 20 g carrot(s), diced, fresh or frozen
• 20 g celery (celery stalks), fresh or frozen
• 2 slices of carrot
• n. B. flowers and leaves

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

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

Wash and peel the potatoes, then halve them lengthwise, horizontally and vertically. Cut the quarters crosswise into thirds. Rinse the pieces and place them in a 1.5-liter saucepan. Mix all ingredients, from whole milk to chicken broth powder, and bring to a simmer with the potato pieces. Simmer with the lid on for 20 minutes. For the filling, weigh all the frozen vegetables and let them thaw. Wash and peel the fresh ginger, then 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. Wash the fresh bell pepper, remove the stem, cut them lengthwise, open them up, remove the seeds, cut them lengthwise into thin strips and then cut these crosswise into small cubes. Weigh the required amount and freeze the rest. From a washed carrot, cut a piece approximately 4 cm long and three thin slices. Peel the 4 cm piece, cut lengthwise into thin slices, then cut these lengthwise into thin strips and crosswise into small cubes. Weigh the required amount and freeze the rest. Carve the slices into flower shapes. Wash the fresh celery stalks, pick off the leaves, and freeze. Cut the stalks crosswise into 2 mm wide pieces. Weigh the required amount and freeze the rest. Drain the potatoes and let them cool slightly. Add the prepared vegetables to the milk and simmer with the lid on for 5 minutes. Remove from the heat and add the butter. Press the still-warm potatoes into the milk (potato ricer or spaetzle press) and mix by hand with a whisk until puree. Avoid using a hand blender or blender, as these methods result in a sticky texture. Add a little coconut milk if desired. Transfer the mashed potatoes to a serving dish, garnish, and serve warm.