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Yukon gold potatoes with green chile queso sauce

Servings:
Serves 8 Servings
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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.