Funeral Potatoes

So confession, yesterday's meatloaf recipe was just an excuse to make funeral potatoes. I felt like I couldn't have funeral potatoes as my main dish, so I made meatloaf. This is my absolute favorite way to eat potatoes, except for maybe a really good French fry. I know everyone probably has a way to make funeral potatoes, but this is the way I do it. Such a guilty pleasure for me, more of a temptation than even most desserts.

Funeral Potatoes
10-12 good-sized potatoes (I usually use Russet)
1 can each of cream of chicken soup and cream of mushroom or 2 cans cream of mushroom
1 cup sour cream
1 tsp. onion powder
1 tsp. garlic powder
salt and pepper to taste
1/2-3/4 cup shredded cheddar cheese
milk
bread crumbs (optional)

Boil, peel, and shred the potatoes. I usually use the shredder attachment on my food processor or I have used a cheese grater. While potatoes are boiling, mix the soups, sour cream, and seasonings. Add milk to the consistency you want. (I usually go for a consistency similar to mayonnaise; not too thick, but not too runny.) Stir in shredded potatoes. Spread the whole thing in a 9x13 casserole dish and top with bread crumbs if you'd like. Cover with foil and bake at 350 for 30-45 minutes or until edges are bubbly. Remove foil the last 10 minutes. You can also make in advance and keep in the refrigerator, but you will need to allow for 60-75 minutes  in the oven if the potatoes are cold.