Ingredients
Scale
- 3 pounds Yukon gold or yellow creamer potatoes, peeled and cut into large dice
- Kosher salt
- Freshly ground black pepper
- 1 stick plus 2 tablespoons unsalted butter, divided
- 1– 1½ cups heavy cream, warmed
- 2 tablespoons all-purpose flour
- 2 cups whole milk, scalded
- 1¼ pounds Monterey Jack cheese, coarsely grated
- ½ cup grated Parmesan cheese
- 2 poblano chiles, roasted, peeled, seeded, and finely chopped
- Cilantro, roughly chopped
Instructions
- Place the potatoes in a large pot, add enough cold water to fully immerse them, plus a few inches. Season the water heavily with salt and bring to a boil. Cook the potatoes until they are soft; a paring knife inserted in the center should meet little to no resistance.
- While the potatoes are cooking, make the queso sauce. Heat 2 tablespoons of the butter in a medium saucepan over medium heat. Add the flour, whisking constantly for one minute. Whisk in the scalded milk, increase the heat to high and cook until thickened, about 5 minutes. Remove from heat and whisk in the Monterey Jack cheese until smooth and melted. Stir in the Parmigiano, add the poblano chiles and season with salt and pepper.
- Drain the potatoes well. Place the potatoes through a ricer that is placed over the pot on the stove on low heat. Add the remaining stick of butter to the potatoes, a little at a time, stirring using a wooden spoon. Once the butter is added, gently stream in some of the warm cream, and fold into the potatoes. Season with salt and pepper to taste. Transfer to a large bowl, make a well in the center of the potatoes and ladle the queso sauce over top. Garnish with chopped cilantro.
Notes
Bobby Flay Tip: Place the drained, hot potatoes on a baking sheet into a preheated oven for 5 minutes to help dry them out further. This allows for maximum absorption of the butter and cream for extra fluffy mashed potatoes.