Preheat your oven to 350°F (175°C).

Peel and cube the russet potatoes, then rinse under cold water. Place them in a large pot and cover with salted water. Bring to a boil over medium-high heat and cook until fork-tender, 10-15 minutes.

Drain the potatoes and return them to the pot. Place on low heat for about 3 minutes to evaporate excess moisture.

Transfer the potatoes to a mixing bowl and mash until smooth with some lumps remaining.

Mix in melted butter, then add cream cheese and half and half, and season with salt and pepper to taste.

Spread the potato mixture into a greased 9x13 baking dish. Dot with cold butter and bake for 45 minutes until top is golden and crisp.