In a large pot or Dutch oven, add the chopped potatoes and cover with water. Add a couple large pinches of kosher salt and bring to a boil over high heat. Cook until the potatoes are soft, about 8-10 minutes.
Add the butter, cream, onion powder, and garlic powder to a small pot and heat on low to melt.
Drain the potatoes and mash using a potato masher or pass them through a tamis for a smoother texture. Once mashed, add the cream cheese and stir with a spatula to incorporate. Next, slowly add the melted butter and cream a few ounces at a time stirring constantly to fully combine. Season with salt and pepper to taste.
Transfer the potatoes to the prepared baking dish and smooth with a spatula. Sprinkle the cheese, bacon, and green onions on top. Cover tightly with plastic wrap and refrigerate.
When ready, remove the plastic wrap and bake at 350F for 40-45 minutes or until warmed through.