3 pounds potatoes (about 9 medium), peeled and cubed
1 package (8 ounces) cream cheese, softened
1 cup (8 ounces) sour cream
1/2 cup butter, cubed
1/4 cup 2% milk
1-1/2 cups (6 ounces) shredded cheddar cheese
1-1/2 cups (6 ounces) shredded pepper jack cheese
1/2 pound bacon strips, cooked and crumbled
4 green onions, chopped
1/2 teaspoon onion powder
1/2 teaspoon garlic powder

Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. Mash potatoes with cream cheese, sour cream, butter and milk. Stir in the cheeses, bacon, onions and seasonings. Transfer to a large bowl; cover and refrigerate overnight.
Transfer to a greased 3- or 4-quart slow cooker. Cover and cook on low for 3 to 3-1/2 hours

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