4 good sized potatoes
3 c. water
1 tbsp. butter
1 tbsp. olive oil
1 1/2 c. chopped onion
1 3/4 tsp. salt
1 tsp. ground cumin
1 tsp. dried basil
2 lg. cloves garlic, crushed
1 c. diced green pepper
2 cans diced green chilies
Fresh ground pepper
3/4 c. sour cream
1 c. milk
1 c. grated Jack or Colby cheese

Wash spuds - dice and cook in water until tender (about 20 minutes). Cool to room temperature. In a large skillet, saute onions and garlic in butter and olive oil until transparent. Add salt, cumin, basil, and pepper and green pepper - continue to saute 5-7 minutes. Puree the potatoes in their cooking water. Put puree in kettle, add the sauteed and the green chilies, sour cream, milk and whisk until well blended over low heat - when hot stir in cheese and serve.