• Peel and cut your potatoes into chunks about 2" thick then Add them to a large empty stock pot.
• Pour the chicken broth over the potatoes and add water until all the potatoes are covered. I usually do about 4 cups each of water and broth.
• Bring everything to a boil an cook until the potatoes are tender and fall apart when poked with a fork.

While the potatoes are cooking:

• Melt your butter and add it to the milk. (This will warm up the milk since you never want to add cold milk to potatoes)
• Shred the cheeses and soften the cream cheese.
• Combine the sour cream, cream cheese, cheddar, parmesan, garlic powder, salt, and pepper and stir until combined.

Assemble and bake:

• When the potatoes are done, drain them and either add them back to the empty pot or a large bowl.
• Pour in the milk and melted butter and gently mash until they're your desired consistency.
• Once mashed, add in the cheese mixture and gently fold in to the potatoes until combined.
• Spray and 8x10 baking dish with non-stick spray and add the potatoes.
• Cover with the remaining shredded cheese and broil for for just 2-5 minutes or until the cheese on top is melted and bubble.
• If Making ahead:

  Follow all instructions but do not bake. Cover the dish and store in the fridge for up to 3 days.

  When ready to bake, remove from the fridge, bring to room temperature for about 2 hours then bake at 450 for about 15 minutes or until the top is melted.