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Balinese Mashed Potatoes Sanur Beach

5 from 5 votes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 2 people

Ingredients
 

To garnish:

  • 10 g Whole milk
  • 50 g Ricotta
  • 20 g Coconut milk, creamy (24% fat)
  • 10 g Butter, salted
  • 2 Pinches Black pepper from the mill
  • 1 pinch Nutmeg, freshly grated
  • 2 tsp Chicken broth, Kraft bouillon
  • 10 g Diced ginger, fresh or frozen
  • 20 g Diced pepperoni, red, mild, fresh or frozen
  • 20 g Carrot threads
  • 20 g Celery stalks, fresh or frozen
  • 4 Prawns, fresh or frozen
  • 1 piece Carrot
  • 1 piece Flowers and leaves

Instructions
 

  • Wash and peel the potatoes, cut in half lengthways horizontally and vertically. Divide the quarters across into thirds. Rinse the pieces and place in a 5 liter saucepan. Add all ingredients up to the chicken stock (included) and simmer with the lid on for 20 minutes.
  • In the meantime, wash the fresh ginger, peel it and cut it crosswise into pieces approx. 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 open lengthways, unfold, core, lengthways into thin threads and cut them crossways into small cubes. Cut a 4 cm long piece and a thin slice from a washed carrot. Peel the 4 cm piece, cut lengthways into thin slices and cut them lengthways into thin strips. Carve the disk into a star. Wash the fresh celery, pluck the leaves and freeze. Cut the stems crosswise into 3 mm wide pieces. Weigh the required amount, freeze the rest. Weigh frozen goods and allow to thaw.
  • Strain the potatoes and let them cool a little. Put the prepared vegetables in the broth and simmer for 5 minutes with the lid on. Take off the stove. Press the warm potatoes into the broth (potato press or spaetzle press) and mix by hand with a whisk to the puree. Avoid using a wand or blender as these methods result in a sticky texture. Add whole milk as needed. Keep warm until use.
  • Wash the fresh prawns and the defrosted frozen food for garnishing. If necessary, remove the head of all prawns with a half turn and then wash all prawns again. Cut each shrimp on the back with a small pair of scissors up to the last segment (leave this segment and the tail as you like), peel off the chitin shell, remove the black intestine and otherwise pull the body out of the last segment. Steam the 4 prawns with a little water until their color turns pink. Remove immediately and use for garnish.
  • Place the mashed potatoes on a serving dish, garnish and serve warm as a side dish.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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