Mashed Potatoes With Cheddar Cheese And Poblano Chilies

By á-174942

Ingredients

• 2 large fresh poblano chilies* - (abt 8 oz)
• 3 pounds russet potatoes peeled, and cut into 1" pieces
• 1/2 cup whole milk warmed
• 1/4 cup butter - (1/2 stick)
• 4 ounces coarsely-grated extra-sharp
• cheddar cheese - (1 cup)

Details

Servings 6

Preparation

Step 1

* Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.

Char poblano chilies directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and chop chilies.

Cook potatoes in large pot of boiling salted water until tender, about 18 minutes. Drain potatoes; return to same pot. Add milk and butter and mash potatoes well. Mix in cheese and chilies. Season to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Stir over medium-low heat to rewarm before continuing.) Transfer potatoes to bowl and serve.

This recipe yields 6 servings.