Nothing pairs with barbecue or a spicy, smoky dinner quite like Instant Pot Jalapeño Popper Mashed Potatoes. They are fluffy, flavorful, and an instant crowd pleaser!
Yes, I know, another Instant Pot recipe. But given the popularity of my previous IP mashed potato post, I thought you all might like the recipes I promised in that post a bit sooner.
Truth be told, I made all four recipes (Classic, French Onion, Cheddar Bacon Ranch and Jalapeño Popper) in one night, because the Instant Pot makes it so easy!
I wont say I have a favorite among those because they’re all so great… But these mashed potatoes are the perfect side dish for BBQ, some spicy chicken, or an otherwise boring meal that needs that extra something special.
Add in the ease of the Instant Pot and these are potatoes you’re going to want to make over and over again.
So despite being an Instant Pot recipe, you can still make these without one. Just peel the potatoes, cube and boil for 15-20 minutes, then follow the rest of the recipe.
And like my classic version, I keep most of the skin on the potatoes. It just gives it that hearty, homemade quality that creamy or boxed potatoes don’t deliver. But of course, just peel the potatoes before if that is your taste.
Pro-tip: Make a thin cut just through the skin all the way around your potatoes before placing in the Instant Pot. They will peel easily after cooking.
As for the taste, they’re just like jalapeño poppers! And don’t worry, it isn’t spicy. Most of the spiciness of jalapeños lies in the pith (white core) and surprisingly not the seeds! Coring them ensures that it wont be too spicy, but the flavor remains.
These are fluffy and have a fantastic mouthfeel, but with the salty smokiness of bacon, the creaminess of cream cheese, and that little kick and crunch of jalapeño.
Heaven in a bite! I promise your friends and family will be begging for more!
Until next time. X
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Instant Pot Jalapeno Popper Mashed Potatoes
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Nothing pairs with barbecue or a spicy, smoky dinner quite like Instant Pot Jalapeño Popper Mashed Potatoes. They are fluffy, flavorful, and an instant crowd pleaser!
Ingredients
5 lbs Russet Potatoes, washed and eyes removed
1 c. water
1 c. heavy cream
3/4 c. (12 TB) unsalted butter
1 1/2 tsp salt
2 TB unsalted butter
3-4 jalapenos, cored, seeded and diced
5-6 slices cooked bacon, cut in thin strips
8 oz cream cheese
Instructions
Place the trivet in the bottom of the Instant Pot liner and pour in the 1 c. water.
Prick each side of each potato with a fork so the steam can escape during cooking, then place the potatoes, whole, inside the Instant Pot. Close the lid and turn the knob to sealing.
Cook on High Pressure for 15 minutes, then do a 10 minute quick release (carefully turn the knob to venting after sitting for 10 minutes after cooking).
Remove the potatoes to a large mixing bowl and begin mashing with a large fork or potato masher. Take out and discard any excess skin you don’t want in the potatoes. Stir in the 3/4 c. butter until it is melted, then add the heavy cream and salt.
In a small skillet or saucepan set over medium heat, melt the 2 TB of butter and saute the diced jalapenos 3-5 minutes. Add the cooked bacon and cream cheese and stir until it melts. Pour the entire mixture over the potatoes and mix well.
Serve warm and enjoy!
Notes
Jarred jalapeños are significantly spicier and have a different texture. I prefer to use fresh in this recipe.
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