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Yukon gold potatoes with green chile queso sauce
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Serves 8 Servings


    • 4 pounds Yukon gold potatoes, peeled and cut into large dice
    • 1 1/2 - 2 1/2 cups milk
    • 2 sticks unsalted butter, slightly softened and cut into pieces
    • 4 tablespoons unsalted butter
    • 4 tablespoons flour
    • 4 cups hot whole milk, plus more if needed
    • 2 pounds Monterey Jack cheese, coarsely grated
    • 1/2 pound sharp white cheddar cheese, coarsely grated
    • 3 roasted poblano chiles, peeled, seeded and finely diced
    • 2 roasted jalapeno chiles, peeled, seeded and finely diced


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.

Recipe tags

Thanksgiving American

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