Mashed Potatoes with Green Chile Queso Sauce

Total Time:
40 min
Prep:
20 min
Cook:
20 min

Yield:
2 to 4 servings
Level:
Easy

Ingredients
  • 4 large Yukon Gold potatoes, peeled and cut into 2-inch pieces
  • Kosher salt
  • 8 tablespoons butter, cold, cut into pats
  • 2 tablespoons all-purpose flour
  • 1 cup milk, scalded
  • 3/4 to 1 cup shredded Monterey Jack cheese
  • 1/4 cup grated Parmigiano-Reggiano
  • 1 poblano chile, roasted, and then peeled, seeded and finely diced
  • Freshly ground black pepper
  • 1/2 to 3/4 cup cream, warmed
  • Chopped fresh cilantro, for garnish
  • Special Equipment: Ricer
Directions
  • Put the potatoes in a large pot with 2 tablespoons of salt and cover by a few inches of cold water. Bring to a boil, cover and cook until a paring knife inserted in the center meets no resistance.

  • Meanwhile, heat 2 tablespoons of the butter in a medium saucepan over medium heat. Whisk in the flour and cook 1 minute. Whisk in the hot milk and increase the heat to high, cooking until the milk has thickened and the flour taste has been cooked out, about 5 minutes. Remove from the heat and whisk in the Monterey Jack cheese until smooth and melted. Stir in the Parmigiano-Reggiano and poblano chile and season with salt and pepper.

  • Drain the potatoes well, and then return to the pot over low heat to dry out. When the potatoes turn white and become dry, pass them through a ricer into a large glass bowl. Gently combine the potatoes with the remaining 6 tablespoons butter and the warm cream, using a wooden spoon. Season with salt and pepper.

  • Make a well in the middle of the potatoes and fill with the cheese sauce. Garnish with cilantro and serve.


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