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 1.5 liter saucepan. Add all remaining ingredients for the puree and simmer with the lid on for 20 minutes.
In the meantime, wash the fresh ginger, peel it and cut it crosswise into 4 cm long pieces. 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 and remove the stem. Cut a thin slice from above and use it as a garnish. Cut the remaining 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.
Strain the potatoes and let them cool a little.
Add all other ingredients to the stock and simmer for 5 minutes with the lid on, then remove from heat. Press the warm potatoes into the broth, stir with a potato or spaetzle press and stir until homogeneous. Don`t stir too much! Avoid wand or blender at all costs as these methods result in a slimy texture. Add a little coconut milk as needed.
Place the mashed potatoes on a serving dish, garnish and serve warm.
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