Ingredients:

• 3 pounds Idaho® Potatoes, peeled and cut into 1-inch chunks
• 1 tablespoon kosher salt (for the water)
• 2 cups of Monterey Jack Cheese

• 2 tablespoons Country Crock® Original
• 1 cup heavy cream
• ½ cup low sodium chicken stock
• 2 sprigs fresh thyme
• 2 large garlic cloves, minced
• ½ teaspoon ground nutmeg
• Kosher salt and freshly ground black pepper to taste

• 1 tablespoon of Country Crock® Original
• 5 poblano peppers, charred, skinned, stemmed and seeded, and then diced
• ½ medium white onion, peeled and diced
• Kosher salt and freshly ground black pepper to taste

Directions:

1. Preheat the oven to 375 degrees F.
2. Place potatoes in large stockpot and add enough cold water to cover the potatoes. Bring to a boil over high heat, then continue to cook at a moderate boil until the potatoes are very tender, about 20-25 minutes. Drain potatoes in colander.
3. Return cooked potatoes to the same pot and stir over medium heat for about 1 minute, until excess water has evaporated.
4. In a saucepan on medium-low heat, heat up the cream, chicken stock with the thyme, garlic and nutmeg. Allow to barely simmer until heated through, about 5 minutes. It’s best to stir fairly constantly to prevent scorching. Remove and discard the thyme sprigs from the cream.
5. Pour in the warm cream into the stockpot with cooked potatoes. With a potato masher, begin to mash the potatoes until they are a creamy consistency. Set aside.
6. In a small skillet, melt one tablespoon of Country Crock® and sauté the onions and poblano peppers until the onions have softened and are translucent, about 3 minutes.
7. Fold in the onion and ¾ of the peppers into the mashed potatoes and with a wooden spoon. Season to taste with salt and pepper.
8. Spoon the mashed potato mixture in the buttered heat-proof casserole dish. Level out and top with the cheese and more of the remaining poblano peppers.
9. On the top rack of the pre-heated oven, bake the mashed potatoes until all the cheese has melted, about 5-10 minutes. (Optional: place under the broiler for a few minutes to brown the top.) Serve immediately.