Ingredients
3lbYukon Gold
4tbspbutterdivided
1cupwhite onionpeeled and diced
1cupgreen bell peppercored and diced
1cupred bell peppercored and diced
1jalapeno pepperchopped
4ozOld El Paso green chileschopped
1 ½cupsshredded sharp cheddar cheese
¾ cupmilk
1tspsalt
½ tspblack pepper
Preparation
Add potatoes to a large stockpot and cover with water. Heat over high heat until the water reaches a boil. Reduce heat to medium-high and continue boiling until the potatoes are fork-tender.
Drain the potatoes and then return them to the stockpot.
While the potatoes are cooking, heat 1 tablespoon butter in a large saute pan over medium-high heat until melted. Add onion and saute for 5 minutes.
Stir in green bell pepper, red bell pepper, and jalapeno, and continue cooking for another 4 to 5 minutes or until the peppers are soft and cooked through, stirring occasionally. Stir in the green chiles. Remove pan from heat and set aside.
When the potatoes are cooked and ready, add in the onion mixture, cheese, milk, salt, pepper, and the remaining 3 tablespoons of butter to the stockpot.
Then use a potato masher to mash the potatoes and stir the mixture together until combined. Taste, and season with additional salt and pepper if needed.
Serve warm, garnished with chopped green onions and extra cheese if desired.
