- 2 lbs Yukon Gold potatoes (quartered and boiled)
- 2 Poblano Peppers (seared/blistered and diced)
- 2 cups Milk
- 1 tsp kosher salt
- 1 tsp black pepper (ground)
- 8 tbps butter (melted)
- 1/2 cup shredded cheese
- 3 tbsp Queso Cotija (crumbled)
Blister poblano peppers over a gas burner (or very hot saucepan, or roast in oven 450, ~10-15min’s)
Scrape skin from blackened peppers with a spoon (consider using gloves or tongs to prevent “hot hands”)
Remove stems and seeds, dice to appropriate size.
In a medium saucepan, bring quartered potatoes to a boil and simmer for ~20 minutes (until tender)
Drain potatoes and set aside.
In the same saucepan, combine the milk, salt, and pepper.
Warm milk to steaming then add potatoes and diced poblano.
Mash with potato-masher, but do not over-mix.
Fold in butter and shredded cheese.
Top with crumbled queso cotija.