Ingredients
- 4 pound yukon gold potatoes, peeled and cut into large dice
- 1 pound 1/2 - 2 1/2 cups milk
- 2 stick unsalted butter, slightly softened and cut into pieces
- 4 tablespoon unsalted butter
- 4 tablespoon flour
- 4 cup hot whole milk, plus more if needed
- 2 pound monterey jack cheese, coarsely grated
- 1/2 pound sharp white cheddar cheese, coarsely grated
- 3 pound roasted poblano chiles, peeled, seeded and finely diced
- 2 pound roasted jalapeno chiles, peeled, seeded and finely diced
Preparation
Baking Directions:
Put potatoes in a large pot and cover by 2-inches with cold water.
Add 2 tablespoons of kosher salt, bring to a boil and cook until the potatoes are tender, 20 to 25 minutes.
Drain well and return to the low heat for a moment to get all of the water out.
Run the potatoes through a food mill into a large bowl.
While the potatoes are cooking, melt the butter in a medium saucepan over medium heat.
Whisk in the flour and cook for a minute.
Slowly whisk in the 4 cups of hot milk, increase the heat to medium-high and continue cooking, whisking constantly, until the mixture thickens and the flour taste has been cooked out, about 7 minutes.
Remove from the heat and slowly whisk in the cheeses a handful at a time, then the chiles and season with nutmeg, salt and pepper to taste.
Keep warm.
When the potatoes are almost done, put the milk and butter in a small saucepan and heat over low heat.
Add half of the milk mixture and gently mix until the potatoes are creamy, adding more milk if needed; season with salt and pepper to taste.
Transfer the potatoes to a large shallow bowl.
.make a well in the center of the potatoes and ladle the queso sauce into the well.
Garnish with chopped cilantro.