Recipe information
Yield
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)
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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. DO AHEAD: 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.