Monterey mashed potatoes

Wash one poblano pepper; deseed, cut in half, and spray with olive oil. Roast until blackened. Place in plastic bag for 10 minutes and peel off skin. Dice.

Clean 4 potatoes (biggish? not huge, but not really medium either), cut into pieces and boil for 20 minutes or until soft. Mash with milk (or cream), 1/2 tsp. garlic powder, and 1/2 tsp. salt. Add diced poblano, 2 T. chopped green pepper, 3/4 c. grated cheese, 3 T. butter. You may also add sour cream or cream cheese; I omitted these because of calories.

I used a potato masher and worked in the same pan I cooked them in (less cleanup), but I finished smoothing them with a heavy spatula.