Recipe information
Yield
Makes 6 servings
Ingredients
2 large fresh poblano chilies* (about 8 ounces)
3 pounds russet potatoes, peeled, cut into 1-inch pieces
1/2 cup whole milk, warmed
1/4 cup (1/2 stick) butter
1 cup (packed) coarsely grated extra-sharp cheddar cheese (4 ounces)
Preparation
Step 1
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.
Step 2
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.
Step 3
*Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.
