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1/2 fresh jalapeno, seeded and minced
1/4 C. fresh long green chiles, roasted, peeled, seeded, and finely chopped
1 C. finely chopped onions
2 lb. potatoes, peeled and cut into 1/2-inch cubes
1/2 tsp. seasoning salt
4 C. chicken broth
1/4 C. butter
1/4 C. flour
3 C. milk
Shredded Cheddar cheese (for garnish)
Combine first 6 ingredients. Bring to a boil. Reduce heat and simmer 20 minutes.
Melt butter over low heat; add flour to blend. Cook, stirring constantly, for 3 minutes to make a blond roux. Strain liquid from potato, chile and onion mixture and reserve 3 cups of mixture.
Mash 1/2 potato, chile and onion mixture. Reserve other half of mixture.
Stir reserved cooking liquid into roux. Raise heat, stirring with a wire whisk until thickened. Add milk to thickened liquid and continue to stir until it comes to a simmer. Turn off heat; add mashed potato, chile and onion mixture. Stir in and blend well. Add reserved cubed potatoes, chile and onions. Serve with shredded cheese on top.
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