Mashed Potatoes with Cheddar Cheese and Poblano Chiles
This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.
They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
2 large fresh poblano chilies (about 8 oz.)-roasted
3 pounds russet potatoes, peeled, cut into 1″ pieces
1/2 cup whole milk, warmed
1/4 cup (1/2 stick) butter
1 cup (packed) coarsely grated extra-sharp cheddar cheese (4 oz.)
Cook the potatoes in large pot of boiling salted water until tender, about 18 minutes. Drain the potatoes and return to same pot. Add the milk and butter and mash the potatoes well. Mix in the cheese and poblano chiles. Season to taste with salt and pepper.