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Place potatoes in a sauce pan, generously covered with water and add salt.
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Cover bring to a boil, reduce heat to low and simmer until potatoes are tender when pierced with tip of knife tender, 20-30 minutes.
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While your potatoes cook, make rajas.
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Preheat your broiler
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Place poblanos on sheet pan and broil until poblanos are charred on all sides.
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Remove from broiler cover with dish towel and allow to steam for about 5 minutes. (Makes it easier to remove charred skin)
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Remove charred skin, stem and seeds. Cut into rajas (strips)
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Melt butter in a large sauce pan over medium heat.
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Add flour, whisk to combine and cook for about 2 minutes.
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Slowly whisk in warm milk, until thick. About 6-7 minutes.
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Remove from heat and add cheese. After cheese has melted add rajas and stir to combine.
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Season to taste and keep warm.
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Drain potatoes well and mash with a potato masher.
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Add rajas to mashed potatoes. Add more milk if needed.
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Season to taste.