Peel and wash the potatoes. Cut them in half and cover with water. Boil with salt until fork tender.

Boil the Jalapenos with the potatoes for 3 minutes, remove. Chop finely.

Remove the potatoes when fork tender. Drain.

Melt butter with the heavy cream and add the cheese to melt. Add Jalapeno to the cheese mixture. Add salt and pepper to taste.

Add cheese mixture to the potatoes and mash or whip.

Serve immediately.