Tex-Mex Mashed Potato Bake

• 4 lbs baking potatoes
• 2 teaspoons salt
• 1 1/4 cups warm buttermilk
• 1/2 cup warm milk
• 1/4 cup melted butter
• 1/2 teaspoon pepper
• 1 teaspoon salt
• 1 (4 1/2 ounce) can chopped green chilies
• 1 1/4 cups shredded monterey jack pepper cheese
• 1/2 cup finely chopped cooked chorizo sausage

1. Peel potatoes; cut into 2-inch pieces. Bring potatoes, 2 teaspoons salt, and water to cover to a boil in a large Dutch oven over medium-high heat; boil 20 minutes or until tender. Drain. Return potatoes to Dutch oven, reduce heat to low, and cook, stirring occasionally, 3 to 5 minutes or until potatoes are dry.
2. Mash potatoes with a potato masher to desired consistency. Stir in warm buttermilk, warm milk, melted butter, pepper, and 1 teaspoons salt, stirring just until blended.
3. Stir in green chiles, pepper Jack cheese, and chorizo sausage, and spoon the mixture into a lightly greased 2 1/2-qt. baking dish or 8 (10-oz.) ramekins. Bake at 350u0b0 for 35 minutes.

baking potatoes, salt, warm buttermilk, warm milk, butter, pepper, salt, green chilies, pepper cheese, sausage

Taken from www.food.com/recipe/tex-mex-mashed-potato-bake-469235 (may not work)