Start by peeling and cubing the potatoes into similar-sized pieces to ensure they cook evenly. Place the cubed potatoes in a large pot of water and add a pinch of salt. Bring to a boil over medium-high heat and then reduce the heat to a simmer. Cook for 15-20 minutes, or until the potatoes are tender and easily pierced with a fork. Drain the water and return the potatoes to the pot.

Use a potato masher or an electric mixer to mash the cooked potatoes. Add the melted butter, heavy cream, and sour cream to the mashed potatoes. Mix until smooth and creamy. Add more cream if the potatoes are too thick. This will create the ideal consistency for your mashed potatoes.

Once the potatoes are creamy, season them with garlic powder, salt, and pepper. Taste and adjust the seasoning as necessary. Stir in the shredded cheddar cheese, allowing it to melt into the mashed potatoes for a delicious cheesy flavor. Add chopped green onions for an extra layer of freshness and flavor.

Cook the bacon in a skillet until crispy. Drain excess fat and crumble it into small pieces. Stir the crumbled bacon into the mashed potato mixture. The bacon adds a savory and crispy element that contrasts nicely with the creaminess of the potatoes.

Preheat the oven to 350°F (175°C). Transfer the mashed potato mixture to a greased baking dish, spreading it evenly. Top with additional shredded cheddar cheese, if desired. Bake for 15-20 minutes, or until the cheese is melted and bubbly. If you like a crispy top, broil for the last 2-3 minutes.

Once baked, remove the dish from the oven and let it cool for a few minutes before serving. Garnish with extra bacon bits or green onions, if desired. Serve the Mississippi Mud Potatoes hot for a comforting side dish that everyone will love.