mashed-potatoes-with-cheddar-cheese-and-poblano-chilies-107872.json

{
    "directions": [
        "Char poblano chilies directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and chop chilies.",
        "Cook potatoes in large pot of boiling salted water until tender, about 18 minutes. Drain potatoes; return to same pot. Add milk and butter and mash potatoes well. Mix in cheese and chilies. Season to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Stir over medium-low heat to rewarm before continuing.) Transfer potatoes to bowl and serve.",
        "*Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets."
    ],
    "ingredients": [
        "2 large fresh poblano chilies* (about 8 ounces)",
        "3 pounds russet potatoes, peeled, cut into 1-inch pieces",
        "1/2 cup whole milk, warmed",
        "1/4 cup (1/2 stick) butter",
        "1 cup (packed) coarsely grated extra-sharp cheddar cheese (4 ounces)"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Milk/Cream",
        "Pepper",
        "Potato",
        "Side",
        "Quick & Easy",
        "Cheddar",
        "Sugar Conscious",
        "Vegetarian",
        "Pescatarian",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "No Sugar Added",
        "Kosher"
    ],
    "title": "Mashed Potatoes with Cheddar Cheese and Poblano Chilies",
    "url": "http://www.epicurious.com/recipes/food/views/mashed-potatoes-with-cheddar-cheese-and-poblano-chilies-107872"
}