1/2 fresh jalapeno, seeded and minced
1/4 c. fresh or canned chopped green chilies
1 c. finely chopped onions
2 lbs. potatoes, peeled and cut into 1/2 inch cubes
1/4 tsp. salt (seasoned salt)
4 c. chicken stock
1/4 c. butter
1/4 c. flour
3 c. milk or 1 1/2 c. milk with 1 1/2 c. half and half
Cheddar cheese

Combine first 6 ingredients. Bring to a boil. Reduce heat, simmer for 20 minutes. Melt butter, add flour and blend, stir constantly to make a blonde roux. Strain liquid from potatoes, chili, onion mixture and reserve 3 cups liquid mixture. Mash half of potato mixture. Reserve other half. Stir reserved cooking liquid into roux mix, then add milk to thickened mixture, stir until it comes to a simmer. Turn off heat. Add mashed potatoes, chili and onion mixture. Top with shredded cheese.