Preheat your oven to 350°F (175°C). Peel and cube the russet potatoes into medium-sized chunks, rinse under cold water, and place in a large pot covered with salted water.

Bring to a boil over medium-high heat and cook until fork-tender, about 10-15 minutes. Drain and allow steam to escape.

Return the potatoes to the pot and simmer on low heat for about 3 minutes to release remaining moisture.

Using a stand mixer, mix potatoes on low speed, then increase to high for 2-3 minutes until smooth and fluffy.

With the mixer on low, gradually add melted butter, cream cheese, half and half, salt, and pepper until creamy and combined.

Spread the mixture into a greased 9x13 baking dish, dot with cold butter, and bake for about 45 minutes until the top is golden.