Add potatoes to a large pot and cover with water. Add salt and bring to a boil for 15 minutes or until potatoes are tender.

Meanwhile, place milk and butter in a small sauce pan and heat over low heat until butter is melted and milk is steaming.

Once potatoes are cooked, strain and transfer to a medium mixing bowl.

Using a potato masher, smash potatoes with milk and butter mixture and season with salt and pepper.

Chop ends off jalapenos and slice in half lengthwise. Use a small spoon and remove seeds. Dice.

Cut cheddar into small cubes.

Stir jalapenos, cheddar and chili powder into the potatoes.