|4 pounds Yukon gold potatoes, scrubbed, skin left on||2 cups hot milk|
|Kosher salt||1 1/4 pounds Monterey Jack cheese, coarsely grated|
|1 stick unsalted butter, plus 2 tablespoons||1/2 cup grated Parmigiano Reggiano|
|1 1/2 - 2 cups heavy cream, heated||2 poblano chiles, roasted, peeled, seeded and finely diced|
|Freshly ground black pepper||Chopped fresh cilantro leaves|
|2 tablespoons flour|
Put potatoes in a large pot, cover by a few inches with cold water and add 2 tablespoons of salt. Bring to a boil, cover and cook until a paring knife inserted in the center meets no resistance.
While the potatoes are cooking, heat 2 tablespoons of butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Whisk in the hot cream, increase the heat to high and cook until thickened and flour taste is cooked out, about 5 minutes. Remove from heat and whisk in the Monterey Jack cheese until smooth and melted. Stir in the parmesan and poblano chiles and season with salt and pepper.
Drain the potatoes well, return to the pot on the stove over low heat, add the stick of butter and 1 1/2 cups of warm cream and using a wooden spoon, gently smash the potatoes while folding in the butter and cream, season with salt and pepper. Transfer to a large bowl, make a well in the middle of the potatoes and fill with the cheese sauce, garnish with the cilantro.
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