Step 1: Boil potatoes with salt until fork-tender in a pot with 2 inches of cold water.
Step 2: Sauté Anaheim peppers, onions, garlic, and jalapeños in olive oil with salt, pepper, and ground cumin until tender. Set aside.
Step 3: Peel and roughly mash the cooked potatoes in a mixing bowl.
Step 4: Combine mashed potatoes with the sautéed pepper and onion mixture, Mexican crema, salt, and black pepper.
Step 5: Adjust seasonings, transfer to a serving plate, and garnish with queso fresco and chopped cilantro or parsley.