Ingredients

3 pounds russet potatoes, peeled

1/4 cup unsalted butter

1 cup whole milk

1 cup shredded sharp cheddar cheese

1 can (4-ounce) diced roasted mild green chiles, drained

1/2 teaspoon ground cumin

Kosher salt and fresh ground black pepper

Preparation

  1. Boil potatoes. Drain and mash with butter and milk. Stir in cheese and chiles; season with cumin, salt and pepper.