Loaded Mashed Potatoes (make ahead style)

Growing up I never liked my mom's mashed potatoes. They were always cold as she battled shuffling the timing of making other dishes. By the time she added cold milk to mash them, I think we had approximately 3.5 seconds to consume them before they turned into a cold paste.  I set out to find a way to put the heat back into mashed potatoes while removing all stress. 
I hope you enjoy!

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Ingredients
 9 Medium Russet Potatoes
1- 8oz package of cream cheese
1/2 cup of sour cream
1/4 cup butter
1/4 cup milk (whole milk works best)
1 tsp onion powder
1 tsp salt
1/4 tsp garlic powder
1/4 tsp black or white pepper
​2 cups shredded cheese (any cheese you want, I use a mixture of sharp cheddar and pepperjack)
​3 green onions chopped

Directions
1. Peel potatoes and cut into chunks. Place in large pot and fill with water to just cover the potatoes. Add 1/2 tsp of salt to water.
2. Bring potatoes to boil. Reduce heat and simmer until potatoes are tender, about 15 minutes. 
3. While potatoes are cooking, cut raw bacon into small bite size chunks and cook in skillet over medium-high heat until crisp. Remove from pan and place in a paper towel lined bowl to drain. Set aside. 
4. Once done, drain the potatoes.
5. Place drained potatoes in your kitchen aid bowl. Add cream cheese, sour cream, 1 cup of shredded cheese, butter, milk, onion powder, salt, garlic powder and pepper. Whip it real good, until the potatoes are a creamy smooth consistency.
6. Spread into a greased baking dish. Top with remaining cheese, bacon chunks and green onions. 
7. Cover and refrigerate for up to 24 hours.
8. Bake uncovered at 400 degrees for 40 minutes, or until heated through.