Put the potatoes in a large saucepan, cover with cold water by about 1 inch and add 2 tablespoons salt. Bring to a boil, uncovered, over high heat, and then reduce the heat to medium-high and simmer briskly until fork tender, about 45 minutes. Drain the potatoes and return them to the pan. Coarsely mash with a traditional potato masher, peels and all.
While the potatoes are cooking, char the poblanos on all sides under a broiler, 5 to 7 minutes. Place in a bowl and cover with a plate or plastic wrap to cool. Once cool, peel, seed and slice the peppers into thin 2-inch-long strips. Set aside.
Meanwhile, preheat a grill pan over high heat. Lay the onion slices on the pan and grill, turning until cooked through but still firm with distinct grill marks on each side, about 8 minutes total. Let cool and coarsely chop.
Mash the crema into the potatoes and season with salt and pepper. Gently fold in the peppers and onions to make a chunky mashed potato. Serve hot.