Peeled and cubed the potatoes, you should have approximately 8 cups.
Put the potatoes in a Dutch oven, I used 7 QT. Tramontina. Cover with water and add 2 teaspoons of salt (optional).
Over medium/high heat cook the potatoes until they are tender, approximately 15 minutes *NOTE* If you have smaller potato pieces, it will take less time. The potatoes need water in order to cook properly, if there is not enough water they will burn in the bottom, but too much water it will take longer to cook. My rule of thumb for this is I add the cut potatoes and then add the water to barely cover them with water.
Butter a 9 x 13 dish. Set aside.
Once your potatoes are cooked, drain the water and scoop the potatoes in a bowl. Set aside.
Preheat oven to 350 degrees F.
Add the butter, bacon bits and onions to the Dutch oven and put it back on the stove over medium heat and cook for 2 to 3 minutes, until the butter is all melted and the onions and bacon bits are all coated with butter.
Add the cooked potatoes to the butter mixture.
Add the sour cream and the chicken broth. With a hand mixer (or a potato masher) mix all together until you have mashed potatoes. *NOTE* I like using a hand mixer as it makes for a smoother final product.
Add the onion powder, salt, ground pepper and parsley. Mix until all combined.
Add half of the shredded cheese (1 ½ cup) to the mixture and mix with the hand mixer until all ingredients are incorporated.
Pour the potatoes into the prepared baking dish. Spread evenly with a butter knife or off set spatula.
Bake in preheated oven for 20 minutes, until you have a nice light golden color on top
Add the remaining 1 ½ cup of shredded cheese on top and return to the oven for an additional 10 minutes or until the cheese is all melted.
Take out of the oven, you can sprinkle more parsley if you want. Serve & enjoy!