Green Chile Mashers

• 2 pasilla peppers
• 1 serrano pepper
• 1 tablespoon canola oil
• 2 pounds russet potatoes, peeled and quartered
• 1/2 cup sour cream
• 1/4 cup 2 percent milk
• 1/4 cup butter, unsalted
• 1 cup shredded pepper jack
• 1 teaspoon salt
• 1 teaspoon freshly cracked black pepper
• 1/4 cup chopped cilantro leaves, for garnish
• 1/4 cup cotija cheese, for garnish, optional

1. Heat a grill or broiler to medium-low.
2. Rub the peppers lightly with the canola oil and put on a sheet pan.
3. Roast the peppers until blackened, then transfer them to a paper bag or thick plastic bag to steam.
4. When cool enough to handle, peel and remove the seeds, then dice.
5. Set aside.
6. Add the potatoes to a large pot and cover with salted water.
7. Cook the potatoes over medium-low heat until fork tender, about 8 to 10 minutes.
8. When tender, drain and return the potatoes to the pot.
9. Add the sour cream, milk, butter, pepper jack, salt, pepper, and the diced peppers.
10. Mash by hand with a potato masher and adjust seasoning, if needed.
11. Hold warm until ready to serve.
12. Transfer to a serving bowl and garnish with cilantro and cotija, if desired.

peppers, serrano pepper, canola oil, russet potatoes, sour cream, percent milk, butter, pepper, salt, freshly cracked black pepper, cilantro, cotija cheese

Taken from www.foodnetwork.com/recipes/guy-fieri/green-chile-mashers-recipe.html (may not work)