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Place potatoes in a large pot and cover with 1-2 inches of cold water. Bring to a boil, then reduce heat and cook for 20 minutes, or until fork tender. Remove pot from heat, drain potatoes and return to empty pot. Preheat oven to 350 degrees. Using a potato masher, smash potatoes to desired consistency and season with onion powder, garlic powder, salt and pepper. Mix in cream cheese, sour cream, milk, Parmesan cheese, butter and 1 cup cheddar cheese, then transfer to a 9x13 inch baking dish (or smaller ramekins for individual mash casseroles). Sprinkle bacon and remaining cheddar cheese over the top and place in oven; bake for 15-20 minutes, or until cheese is melted and bubbly. Remove from oven and let cool 5 minutes before serving.
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