INGREDIENTS
1
Cilantro, fresh
1
Poblano chile, roasted, and then peeled
4
Yukon gold potatoes, large
2 tbsp
All-purpose flour
1
Black pepper, Freshly ground
1
Kosher salt
8 tbsp
Butter
1/2 cup
Cream
1 cup
Milk
3/4 cup
Monterey jack cheese
1/4 cup
Parmigiano-reggiano, grated