3 pounds red potatoes
-- cut in quarters
1 whole chipotle pepper
-- split
2 quarts milk
2 teaspoons salt
1 large poblano chile
6 tablespoons unsalted butter

Slit chipolte pepper
and remove seeds. 
In a large saucepan 
cover potatoes and 
chipotle with the milk 
and add 2 teaspoons 
salt and bring to a boil 
then lower heat and simmer 
for 20 minutes.
Drain, 
reserving 1-1/2 cups of the milk. 
Finely chop the chipotle pepper.
While potatoes are boiling 
roast poblano 
over gas flame till black outside. 
Then place in a paper bag 
to steam for 5 minutes. 
Peel, discard stem, ribs and 
seeds and dice to 1/3 inch pieces.
Using a hand masher 
or electric mixer 
on low speed 
mash the potatoes gradually 
adding the reserved milk 
and the butter. 
When it is to the 
desired consistency 
add the peppers 
and serve immediately.