Preheat your oven to 350°F (175°C).

Peel and cube the russet potatoes. Rinse under cold water and place in a large pot covered with salted water. Bring to a boil and simmer for 10-15 minutes until fork-tender.

Drain the potatoes and return to the pot. Heat on low for 3 minutes to evaporate excess moisture.

In a mixing bowl, add the steamed potatoes and beat on low speed. Gradually mix in melted butter, cream cheese, and half and half until smooth.

Grease a 9x13 baking dish and transfer the potato mixture, creating swirls on top.

Dot the top with cold butter and bake for 45 minutes or until golden and crispy.