Preheat your oven to 375°F (190°C).

Boil the diced potatoes in salted water until fork-tender, about 15 minutes. Don’t forget to drain them afterward.

Mix the drained potatoes back in the pot with butter, sour cream, heavy cream, half of the cheddar cheese, salt, and pepper. Mash until creamy but still slightly chunky.

Fold in the green onions and optional bacon bits gently.

Transfer the mixture into a greased baking dish and top with the remaining cheddar cheese.

Bake for 25-30 minutes until the cheese is bubbly and golden brown.