Ingredients
Scale
- 5 lbs Russet Potatoes, washed and eyes removed
- 1 cup water
- 1 cup heavy cream
- 3/4 cup (12 Tbsp) unsalted butter
- 1 1/2 tsp salt
- 2 Tbsp unsalted butter
- 3–4 jalapeños, 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 cup 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.
- 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. Discard any remaining water in the Instant Pot.
- 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 cup butter until it is melted.
- Add the 1 cup heavy cream and 1 1/2 tsp salt.
- In a small skillet or saucepan set over medium heat, or using the saute function on the Instant Pot, melt the 2 Tbsp of butter and saute the diced jalapeños 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
Tools
- Instant Pot pressure cooker
- fork
- large mixing bowl
- potato masher or large fork
- small skillet or saucepan (optional – can use Instant Pot)
Jarred jalapeños are significantly spicier and have a different texture. I prefer fresh jalapeños in this recipe, but go with your gut!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Pressure Cooker
- Cuisine: Southern
