1 pkg (8-oz) cream cheese, softened
1 cup sour cream
1/2 cup butter cubed
1/4 cup milk
1 1/2 cups shredded cheddar cheese
1 1/2 cups shredded pepper jack cheese
1/2 lb bacon, cooked and crumbled
4 green onions, chopped
1/2 tsp onion powder
1/2 tsp garlic powder
Place potatoes in a Dutch oven and cover with water; bring to a boil. Reduce heat, cover and cook 10 - 15 minutes until tender; drain.
Mash the potatoes with the cream cheese, sour cream, butter, and milk. Stir in the cheeses, bacon, onions, onion powder and garlic powder. Cover and refrigerate overnight.
Next day remove from the fridge and transfer to a 3 or 4-qt slow cooker that has been lightly sprayed with a buttery nonstick cooking spray. Heat on low for 3 to 3 1/2 hours until heated through.
Yield: Approximately 10 servings.
Note: I got this recipe from TOH a few years ago. It is great for large meals.