Cheesy Green Chile Mashed Potatoes

slightly adapted from: Hatch Chile Cookbook

4 Lbs. Russet potatoes, peeled and chopped

4 Tbl. unsalted butter

3/4 - 1 c. whole milk, warmed

seasoned salt, to taste

freshly ground black pepper

1/4 tsp. cumin, or to taste

4 Hatch Chiles, roasted, peeled, seeded and chopped,

  or you can used canned diced green chiles

1 1/2 c. grated Sharp Cheddar cheese

Add chopped potatoes to a large pot and cover with cold water.  Bring to a boil and cook until the potatoes are fork-tender (if you can mash one of the chunks easily, they are ready).  Drain the potatoes and add to a large bowl.  Add the butter and 1/2 cup of milk.  

Mash the potatoes until they reach desired consistency.  If they aren't creamy enough, add another 1/4 cup - 1/2 cup of milk.  Stir in the seasoned salt, pepper, cumin, chopped green chiles and grated cheese.  Mix well and serve.