Preheat your oven to 350°F (175°C).

Peel and cube the russet potatoes uniformly, about 1-2 inches. Rinse under cold water to remove excess starch, then drain.

Place the cubed potatoes in a large pot, cover with water, add a pinch of salt, and bring to a boil. Cook until fork-tender, about 10-15 minutes.

Drain the potatoes and return them to the pot. Reduce heat to low and steam for about 3 minutes to release excess moisture.

Mash the potatoes using a mixer, starting on low and gradually moving to high speed until smooth with a few lumps remaining.

Mix in the melted butter, salt, and pepper. Add softened cream cheese and blend well. Gradually incorporate warmed half and half until creamy.

Transfer the potatoes to a greased 9x13 baking dish and spread evenly. Top with cold butter cubes.

Bake in the preheated oven for 45 minutes until the top is golden brown and crispy.