1. Start by placing the cubed potatoes in a large pot and covering them with cold water. Add a generous pinch of salt and bring to a boil over medium-high heat. Cook until the potatoes are fork-tender, about 15-20 minutes.
2. While the potatoes are cooking, fry the bacon in a skillet over medium heat until crispy. Transfer the bacon to a paper towel-lined plate to drain the excess grease, then crumble it into small pieces.
3. Drain the cooked potatoes and return them to the pot. Add sour cream, milk, butter, and garlic powder. Use a potato masher or an electric mixer to mash the potatoes until they reach your desired consistency.
4. Stir in the cheddar cheese and half of the crumbled bacon. Mix until the cheese is melted and everything is well combined. Season with salt and pepper to taste.
5. Spoon the mashed potatoes into serving bowls and top with the remaining bacon and sliced green onions, if using. Serve warm and enjoy!

Cooking tips: If you find yourself short on time, you can use instant mashed potatoes as a shortcut, though I always recommend fresh potatoes for the best flavor. And remember, the key is not to overmix the potatoes to keep them fluffy and light.