Instructions

• 1 Add potatoes to a large stock pot and cover with water. Heat over high heat until water reaches a boil. Reduce heat to medium-high and continue boiling until the potatoes are fork tender. Drain and then return to the stockpot.
• 2 Meanwhile, heat 1 tbsp. butter in a large skillet over medium-high heat until melted. Add the onions and cook for 5 minutes, or until soft and translucent, stirring occasionally. Stir in the green pepper, red pepper, and jalapeno and continue to cook for another 4 to 5 minutes, or until the peppers are soft and cooked through, stirring occasionally. Stir in the green chilis. Remove pan from the heat and set aside.
• 3 When the potatoes are cooked and ready, add the onion mxiture, cheese, milk, salt, pepper, and 3 remaining tbsp. of butter (cut into small pieces) to the stock pot. Then use a potato masher to mash the potatoes and stir the mixture together until combined. Taste, and season with additional salt and pepper if needed. Add extra milk of needed too.
• 4 Serve warm, garnished with chopped green onions and some more shredded cheddar cheese.