Ingredients:

  • 3 lbs Russet potatoes, peeled and cubed
  • 4 tbsp Unsalted butter
  • 1 medium Yellow onion, finely diced
  • 4 cloves Garlic, minced
  • 4 cups Chicken broth
  • 1.5 cups Whole milk
  • 1 cup Heavy cream
  • 0.5 cup Sour cream
  • 2 medium Jalapeños, seeded and minced
  • 1 tsp Cayenne pepper
  • 1 tsp Smoked paprika
  • 1.5 cups Pepper Jack cheese, shredded
  • 6 oz Thick-cut bacon, diced
  • 3 stalks Green onions, sliced
  • Salt to taste
  • Black pepper to taste

Instructions:

  1. Fry the diced bacon in a pot over medium heat until crisp. Remove bacon with a slotted spoon, leaving the rendered fat in the pot.
  2. Add butter to the bacon fat. Once foaming, sauté diced onion and jalapeños for 5–7 minutes until translucent.
  3. Stir in minced garlic, smoked paprika, and cayenne pepper; cook for 60 seconds.
  4. Add cubed potatoes and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15–20 minutes until potatoes are fork-tender.
  5. Mash about half of the potatoes with a masher or use an immersion blender for 30 seconds for a smoother texture.
  6. Stir in whole milk and heavy cream. Bring to a gentle simmer.
  7. Lower heat and fold in sour cream and Pepper Jack cheese, stirring constantly until melted and glossy.
  8. Season with salt and black pepper, and garnish with cooked bacon and sliced green onions.