Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain; mash potatoes with cream cheese, sour cream and butter. Stir in milk and seasonings. In a small skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain. Transfer potato mixture to a greased 13-inch by 9-inch baking dish; sprinkle with cheese, onions and bacon. Cover and refrigerate until ready to use. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40-50 minutes or until heated through. Yield: 10 servings.