Wash and dry potatoes, then peel and cut them into evenly-sized pieces. Place into a large pot of cold, salted water and bring to a boil. Reduce heat and cook potatoes until fork tender, about 15 minutes. Remove from heat, drain and place into a bowl. Set aside.
Fry bacon until crispy, then roughly chop into bits. Add to bowl of potatoes, along with butter, cheese, cream, garlic powder, onion powder, smoked paprika, cayenne pepper and salt. Mash to incorporate all ingredients. Gently form potatoes into small, even patties. Let cool in refrigerator for 1 hour.
Make a breading station by filling 3 bowls with the following: Flour, beaten eggs and breadcrumbs.
When potatoes have cooled, dip them lightly into flour bowl. Shake off excess and place into egg mixture, then immediately into breadcrumbs. In a pan over medium heat, add oil. Add patties and cook for approximately 1-2 minutes per side, until brown and crispy.
To make Sriracha mayonnaise: Mix mayonnaise and Sriracha sauce until well incorporated.
To assemble sliders, place lettuce and tomato at the bottom of each bun. Place potato patty on top and dress with onions and Sriracha mayonnaise.