Working in three separate batches, peel and cut 5 pounds of potatoes at a time. Add them to a large pot full of water. Drain and rinse. Then cover the potatoes by at least 2 inches of water. Bring to a boil and test after about 12 - 20 minutes. You want a steak knife to easily pierce through the potatoes without break apart. If most of them break apart, they are overcooked and will require less milk when beating.

Drain the cooked potatoes and transfer to a large heat-proof bowl.

Add one-third each of the cream cheese (5-1/3 ounces), butter (2-1/2+ tablespoons), and milk (1/3 cup + 1+ tablespoon). Beat on medium speed until fluffy. Add additional milk to reach your desired consistency. Just realize that when they are hot, they are a little thinner.

Transfer to a large, deep casserole dish, cover, and refrigerate. Repeat the above two more times. Combine all three batches of potatoes and add more milk, as desired. Cover tightly with plastic wrap and then aluminum foil over the plastic wrap. Freeze until the day before your event.

Fry the bacon, chop, and allow to cool completely. Freeze in a quart-size zipper freezer bag.

Defrost the mashed potatoes and bacon in the refrigerator 24 hours prior. The morning of your event, leave the potatoes out at room temperature if not fully defrosted. You'll be able to tell by piercing the center with a long knife.

To reheat, warm in a preheated 350⁰F for 2 hours. Top with cheese and bacon the last 30 minutes. The easiest and fastest way of reheating is to scoop a portion into a large casserole dish or bowl that will fit into your microwave. Then, reheat on high until thoroughly warm, about 5 minutes. You can stir the cheese and bacon into the mashed potatoes if desired.