1 jalapeño, minced (seeds removed if you’d like it less spicy)
2 poblano peppers
8 Russet potatoes, peeled and cut into large pieces
4 cloves garlic
8 tablespoons (1 stick) unsalted butter, melted
1/2 cup whole milk, warm
1 teaspoon kosher salt
1/2 teaspoon white pepper
Heat oil in a medium frying pan over medium heat. Add chorizo and jalapeños and fry until browned and crisp, about 6 minutes. Remove from heat and set aside.
If you have a gas stove, char poblano peppers directly over the flame until blackened on all sides, turning frequently. Transfer to a heat-proof bowl and cover with plastic wrap until cool. Once cool enough to handle, peel off charred skin, remove stems and seeds and chop into small pieces. Add to chorizo and stir to combine. *See note if you don’t have a gas stove.
Combine potatoes and garlic in a large pot. Cover by a couple inches with water and generously season with salt. Place over high heat and bring to a boil. Turn heat down to a simmer and cook until potatoes are soft.
Meanwhile, return chorizo and poblanos to the stove and keep warm, covered, over low heat.
Drain and return potatoes and garlic to the pot. Turn heat to low. Add butter and mash with a. potato masher until smooth. Stir in milk, salt, and white pepper. Taste and add more salt or pepper if needed.
Transfer to a warm serving bowl, top with chorizo mixture and serve.