Preheat your oven to 350°F (175°C).

Peel and cube the russet potatoes into uniform pieces, approximately 1-inch cubes.

Rinse the potato cubes under cold water to remove excess starch and drain well.

In a large pot, add the potatoes and cover them with salted water. Bring to a boil, then simmer for 10-15 minutes until fork-tender. Drain thoroughly.

Steam the potatoes over low heat for about 3 minutes to release moisture.

Transfer the potatoes to a mixing bowl and mix on low speed. Gradually increase to high speed until smooth but slightly lumpy.

Incorporate melted butter, salt, and pepper while still warm, then mix in cream cheese and half and half until creamy.

Spread the mixture into a greased 9x13-inch baking dish, dotting the top with cold butter.

Bake for about 45 minutes until the top is golden and crispy.