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.