Cheesy Potatoes

Found http://tasteerecipe.com/2015/09/22/my-prediction-this-casserole-will-go-quickly/2/
Ingredients
4 pounds russet potatoes, peeled and diced
10-12 slices bacon, cooked, drained and crumbled
1 (8 oz.) package cream cheese, room temperature (I use Philadelphia)
2 cups cheddar cheese, divided
2/3 cup sour cream
1/2 cup milk or half-and-half
1/2 cup parmesan cheese, grated
1/4 cup (1/2 stick) unsalted butter, room temperature (I used Land O’Lakes)
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
kosher salt and freshly ground pepper, to taste


Instructions:
Place potatoes in a large pot and cover with 1-2 inches of cold water. Bring up to a boil, then reduce heat and cook for 20 minutes, or until fork tender.
Remove pot from heat, drain potatoes and return to empty pot. Preheat oven to 350º F.
Smash potatoes to desired consistency, season to taste with onion powder, garlic powder, salt and pepper.
Mix in cream cheese, sour cream, milk, parmesan cheese, butter and 1 cup cheddar cheese, then transfer to a 9×13-inch baking dish.
Sprinkle bacon and remaining cheddar cheese over the top and place in oven; bake for 15-20 minutes.
Remove from oven and let cool 5 minutes before serving.