Mashed Potatoes with Cheddar Cheese and Poblano Chilies

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)

Instructions

1. Char poblano chilies directly over gas flame or in broiler until blackened on all sides.
2. Enclose in paper bag; let stand 10 minutes.
3. Peel, seed, and chop chilies.
4. Cook potatoes in large pot of boiling salted water until tender, about 18 minutes.
5. Drain potatoes; return to same pot.
6. Add milk and butter and mash potatoes well.
7. Mix in cheese and chilies.
8. Season to taste with salt and pepper.
9. (Can be made 2 hours ahead.
10. Let stand at room temperature.
11. Stir over medium-low heat to rewarm before continuing.)
12. Transfer potatoes to bowl and serve.
13. *Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.