1-Bring a large pot of salted water to a boil. Add 3 pounds of peeled Russet potatoes cut into 1 to 1.5 inch pieces. Boil for 15-20 minutes or until tender and easily pierced with a fork.

2-Drain the potatoes well and return them to the pot.

3-In a small saucepan, warm 3/4 cup milk and 4 to 5 tablespoons melted unsalted butter together. Remove from heat and whisk in 1 to 1¼ cups full-fat sour cream until combined.

4-Add the warm mixture to the potatoes. Mash the potatoes with a masher or electric mixer until smooth and creamy.

5-Stir in 1 teaspoon garlic powder, 1 teaspoon onion powder, kosher salt, black pepper to taste, and about 1 to 1.5 cups shredded cheddar cheese. Adjust seasonings as desired.

6-Preheat oven to 350°F for a slower bake or 375°F for slightly faster baking.

7-Grease a 9-inch square or 2-quart casserole dish using cooking spray or butter. Spread the mashed potatoes evenly into the dish and top with the remaining cheddar cheese.

8-Cover the casserole loosely with foil and bake for 20 minutes.

9-Remove the foil, sprinkle 1/2 cup crumbled cooked bacon on top, and bake uncovered for an additional 15 to 20 minutes or until the cheese is bubbly, golden, and the casserole is heated through.

10-Before serving, sprinkle 1/4 cup finely chopped chives or green onions and optionally 2 tablespoons chopped parsley for freshness and color.