4 pounds Russet Idaho® Potatoes, peeled, cut in ½ inch pieces
1 pound thick cut bacon
½ large white onion, diced
7-9 large jalapeños, stemmed, seeded, diced
1 cup heavy cream
2 tablespoons butter
2 tablespoons sour cream
1 teaspoon kosher salt
½ teaspoon ground black pepper
Place the potatoes in a large pot and cover with cold water. Place over high heat and bring to a boil. Cook until they are soft, about 20-25 minutes. (How to test for doneness: insert a steak knife in the middle of a potato. If it slides off easily they are done.) Strain the potatoes and return to the pot. Reserve.
While the potatoes are cooking, fry up the bacon in a large skillet until crispy, and then place on paper towels to drain. Then crumble or chop up the bacon and reserve.
Drain off all but 2 tablespoons of the bacon fat. Sauté the onion and jalapeños over medium-high heat until the onions are soft and translucent, about 5-7 minutes.
Meanwhile, heat the butter and heavy cream gently over a medium-low flame until just hot, being careful not to scorch.
When the potatoes are cooked, mash them with the melted butter, warmed heavy cream and sour cream.
Fold in the crumbled bacon, sautéed onions and jalapeños. Season to taste with salt and pepper. Serve hot.