3 pounds potatoes, peeled and cubed (I used Yukon Gold)
1 (8-oz) package cream cheese, softened
1/2 cup sour cream
1/2 cup butter, cubed
1/4 cup milk
1 tsp onion powder
1 tsp garlic powder
1 tsp salt, or to taste
1/2 tsp pepper, or to taste
1 cup shredded cheddar cheese
6 slices bacon, cooked and chopped
Place potatoes in a large pan, cover with water. Bring to a boil. Reduce heat to medium-low and cook for 15 minutes, until tender.
Drain potatoes. Return to pan. Mash potatoes. Stir in cream cheese, sour cream and butter until fully incorporated. Stir in milk, onion powder, garlic powder, salt and pepper.
Transfer potatoes to a greased 9x13-inch baking dish. Sprinkle with cheese and bacon. Cover and refrigerate up to one day.
Preheat oven to 350ºF. Remove potatoes from refrigerator.
Bake, uncovered for 40 to 50 minutes, until heated through.