Begin by peeling and cubing the russet potatoes into equal-sized pieces, then rinse in cold water, and boil in a large pot with salted water for about 10-15 minutes or until fork-tender.

Once tender, drain and return potatoes to the pot over low heat for about 3 minutes to evaporate excess moisture.

Transfer the steamed potatoes to a mixing bowl and mash briefly. Gradually add melted butter, softened cream cheese, and half-and-half, mixing until creamy and smooth.

Spread the mashed potatoes in a greased 9x13 baking dish, smoothing the top. Dot with cold butter cubes, and preheat oven to 350°F.

Bake for 45 minutes until the top is golden brown and crisp.