Fill a large pot with water. While the water begins to boil, peel, wash, and dice potatoes. Add potatoes to salted boiling water and cook until fork tender (15-20 minutes).
While the potatoes are cooking, broil jalapeños peppers for 10-12 minutes turning half way. When done, cut stems off and take out seeds. Chop jalapeños into small pieces. Set aside.
Also while the potatoes are cooking, cook 6 slices of bacon in a large pan. Save the grease once they are fully cooked. Crumble bacon and set aside.
Once the potatoes are fully cooked, drain and place in a large mixing bowl. Using a fork, lightly mash the potatoes (they will continue to mash as you mix in ingredients).
To the potatoes, add mayo, softened cream cheese, vinegar, mustard, and bacon grease. Mix well.
Next, add garlic powder, salt, and pepper. Mix.
Finally, add chopped deseeded jalapeños, crumbled bacon, and cheddar cheese. Mix.
Taste test and add more salt if needed. You can also add more mayo or softened cream cheese if you want more creaminess.
