Smashed Potatoes with Green Chile Queso Sauce

Courtesy of Bobby Flay

Smashed Potatoes with Green Chile Queso Sauce

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    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


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    • 1

      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.

    • 2

      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.

    • 3

      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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