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Bring a large pot of water to a boil; add 2 tablespoons of salt. Place the potatoes in the pot and boil for 15-20 minutes or until potatoes are tender.
Drain the potatoes. Run the potatoes through the ricer and transfer them back to the pot. Alternatively you can skip the ricing step and simply mash the potatoes with a potato masher or mixer.
Stir in the milk, butter, sour cream and then add salt and pepper to taste. Stir in 1 cup of the cheddar cheese.
Preheat the oven to 350 degrees F. Place the potatoes into a 9 inch square pan or 2 quart casserole dish. coated with cooking spray. Top with remaining 2/3 cup of cheddar cheese.
Cover the pan with foil and place into the oven. Bake for 20 minutes. Remove the foil and add the bacon; bake, uncovered for an additional 20 minutes or until cheese is bubbly and potatoes are heated through.
Sprinkle the chives and parsley over the top and serve immediately.