Mashed Potatoes with Cheddar Cheese and Poblano Chilies

1. 1

   Char poblano chilies directly over gas flame or in broiler until blackened on all sides.

2. 2

   Enclose in paper bag; let stand 10 minutes.

3. 3

   Peel, seed, and chop chilies.

4. 4

   Cook potatoes in large pot of boiling salted water until tender, about 18 minutes.

5. 5

   Drain potatoes; return to same pot.

6. 6

   Add milk and butter and mash potatoes well.

7. 7

   Mix in cheese and chilies.

8. 8

   Season to taste with salt and pepper.

9. 9

   (Can be made 2 hours ahead.

10. 10

    Let stand at room temperature.

11. 11

    Stir over medium-low heat to rewarm before continuing.)

12. 12

    Transfer potatoes to bowl and serve.

13. 13

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

* Per serving · 4 servings · Values may vary.

No additional tips available.