What better way to enjoy Thanksgiving this weekend than making a delicious twist off of classic mashed potatoes 🥔🧈 Ingredients: 5 pounds Russet potatoes, peeled and sliced 1 block Ontario cream cheese, softened 1 cup Ontario sour cream 1⁄2 cup Ontario milk 1 tsp garlic salt 8 strips bacon cooked and crumbled 2 cups Ontario shredded cheddar cheese 1⁄2 cup sliced jalapenos plus 1⁄2 cup sliced jalapenos to top Instructions: 1. Preheat oven to 350 ̊F and spray a rectangular 9x13 baking dish with cooking spray. 2. Heat a large pot with water and boil diced potatoes until they are tender with a fork. 3. Meanwhile in a bowl add local cream cheese, local sour cream, local milk, and garlic salt. Beat with a mixture until creamy. 4. Fold in half of the bacon, local cheddar cheese, and 1⁄2 cup jalapenos. 5. Spoon mixture into the baking dish and top with the remaining cheddar and bacon. Cover with foil and bake for 30 minutes. Uncover and sprinkle remaining 1⁄2 cup of jalapenos on top. Bake for an additional 5-10 minutes or until the cheese is melted and garnish with remaining jalapenos and bacon bits.